Now that the world seems to be upside down and we are all focused on the economy, it seems to be a fantastic time to talk about abundance, so we can put the economic crisis behind us. Like the author of The Secret tells us, we get what we focus on, so let’s all focus on PONGAL!

Pongal is also the name of the dish that is made on Pongal day. Traditionally, it is made sweetened with jaggery (molasses) and eaten as a dessert. But, there is a breakfast version of this dish that I am now going to share. The sweet version of pongal is called “Chakkarai pongal” or sweet pongal – duh! The breakfast version, is called “Venn pongal” or white pongal and it is usually made with white rice.

Ever since my foray into the unrefined carbohydrate world, I have looked to see where I could substitute brown rice for white and this experiment of changing “Venn pongal” to Brown rice Venn pongal has been a great success with my family!

Try it – it is simple to make, easy on the stomach, has the right mix of unrefined carbs and protein (from the lentils) and the touch of ginger turns this simple dish into a delicious, aromatic, epicurean delight.

Here’s what you will need:

2/3 cup brown rice
1/3 cup yellow split moong lentils (the ones with the peel removed)
1 1/2 – 2 cups water
1 tsp cumin seeds
1 pinch asofoetida powder (optional)
1 tsp salt
2 dry red chili (broken into smaller pieces)
3 tsp chopped ginger
4 tsp or less cashews (chopped)
1 1/2 tsp Olive oil

To make:

Heat a pan and dry roast the yellow moong lentils until they become aromatic – for about 3-4 minutes. Stir constantly to ensure the lentils do not burn. Remove from fire. Now add the brown rice and dry roast – another 3-4 minutes. Remove from fire.

Mix in the rice and lentils. Add the water (I have provided 2 different ratios for water- add 1 1/2 cups if you like the rice dry and the grains firm, or add 2 cups water if you like the pongal mushy). Cook until all the water is absorbed. Set aside.

In a pan, heat oil. Add the chopped cashews and fry until golden brown. Remove from fire and set aside. Now add the cumin seeds into the same warm oil and stir fry until golden brown. Add the red chili and fry a minute more. Now add the asofoetida powder and immediately add the chopped ginger. Saute for another minute. Now add the cooked rice lentil mixture and salt and mix thoroughly.

Remove and garnish with fried cashews.
Serve hot with Red pepper gotsu or Peanut chutney.
Serves 2.

Tonight is one of those nights that make you want to eat something warm and comforting, something that will warm the cockles of your heart and brighten your evening.

It is a night for hot aloo parathas (spiced potatoes stuffed in crusty, warm, hand-made whole wheat bread). I know I had written yesterday saying I would provide the recipe for Brown rice pongal today, but it can wait… Tonight is Aloo paratha night. Try it – I have given step by step instructions with photos and it is a bread so worth trying!

Here’s what you’ll need for the bread:
1 cup whole wheat flour (I use King Arthur whole grain wheat flour – simply yummy!)
Water to knead

Knead the flour either by hand or in an electric mixer into a dough of the consistency that will let you roll it out.

Here’s what you’ll need for the spiced potato:
3 medium potatoes
1 red or white onion (finely chopped)
1 green chili (finely chopped)
½ cup grated carrot (optional)
1 tsp red chili powder
1 ½ tsp salt
1 tsp garam masala powder

Boil the potatoes. Here’s a tip: do not over boil – boil it until it is soft but does not split open. Over cooking the potatoes will make them take on moisture and it will be hard to roll out proper parathas. Air-cool the potatoes (do not cool using cold water). Peel and mash. Add the rest of the ingredients and mix thoroughly. Set aside.

Here’s how to make the parathas:

Heat a non stick pan until hot. In the meantime, make small orange sized balls of the whole wheat dough.Dip the balls in flour and roll out into rounds shaped like a flat tortilla.

Dab the dough round with ½ tsp of oil.

Place a ball of the spiced potato mixture and flatten.

Fold over carefully to enclose the potato completely in the dough. Dip again in flour and roll out carefully (try not to let the potato mixture come out of the dough).

Place the paratha in the hot pan. Cook for a minute on one side and flip over. Coat the partially cooked side with Olive oil. Flip over again and brown the oiled side. While that is being browned, coat the other side with oil. Flip again and brown both sides.

Serve hot with grated carrot and any pickle. I served my parathas with the best homemade lemon pickle in the world (made by my mother-in-law).