Whole green gram/hesaru kaalu 1 cup
Saame /navane 1 cup
Capsicum 1 cup
Green Chillies 7-8
Ginger 1 inch
Jeera ½ tsp
Pepper 1 tsp
Curry leaves one fist full
Coriander leaves one fist full
Channa dal 1 tsp
Mustard 1 tsp
Oil 2 tbsp
Lemon 2 nos. big
Water as required
Salt to taste
Dry roast whole green gram and saame separately.
In a pan take 2 cups of water. Bring to boil. Put roasted green gram and cook. You can also pressure cook for 1-2 whistles. I do not prefer pressure cook as green gram becomes paste and the dish will not taste good.
In a mixie grind ginger, green chillies, jeera, pepper, half of curry and coriander leaves.
When green gram is half cooked, add grounded mixture, cut capsicum and salt to taste.
Now add roasted saame/navane and mix well. Close the lid and continue cooking in low flame.
Finely chop remaining curry and coriander leaves.
In a small pan put 2 tbsp oil and temper with mustard and chana.
When pongal is cooked fully add tempered mustard, channa, finely chopped curry and coriander leaves.
Squeeze lemon juice and mix.
Put 1 tbsp ghee on it.
Serve hot. You can also serve with chutney.
I prefer eating saame/navane pongal without any chutney. It tastes gud.
You can add grated coconut. As saame/navane is healthy and a diet food and tasty, you can avoid coconut.