Buckwheat Pongal

 

 Buckwheat contains a glucoside called rutin, a phytochemical that strengthens capillary walls.One clinical study showed mixed results in the treatment ofchronic venous insufficiency. Dried buckwheat leaves were manufactured in Europe under the brand name "Fagorutin" for use as a tisane.
It also contains galloylated propelargonidins and procyanidins.Buckwheat contains D-chiro-inositol, a component of the secondary messenger pathway for insulin signal transduction found to be deficient in Type IIdiabetes and polycystic ovary syndrome. It is being studied for use in treating Type II diabetes.

Research on D-chiro-inositol and PCOS has shown promising results.
High protein buckwheat flour is being studied for possible use as a functional ingredient in foods to reduce plasma cholesterol, body fat, and cholesterol gallstones.

Ingredients :
1/3 Cup                               : Green gram dhal
1/2 Cup                               : Buckwheat (Papparai - பாப்பரை  in Tamil )
1 Tsp                                   : Pepper
1 1/2 Tsp                             : Cumin
1/4 Tsp                                : Turmeric Powder
3 cloves                               : Garlic
9                                          : Curry leaves
A small piece                        : Ginger ( Opttional )
1/2 Tsp ( adjust )                  : Salt

To Temper :
1 Tsp                                  : Cumin
1/2 Tsp                               : Pepper
5                                        : Cashew Nuts
2 Tsp                                  : Ghee

Method :
Wash buckwheat and green gram dhal two times.
Take all the ingredients in a pressure cooker.
Add 2 1/2 cup of water.
Mix well with a ladle.
Pressure cook on HIGH flame for 3 whistles.
Then reduce the flame to SIM position and cook for 5 minutes.
Wait till the steam subsides.
Open the cooker.

Keep a kadai with oil or ghee on slow fire.
Splutter cumin and then fry pepper and curry leaves.
Transfer on to the prepared pongal.
Now fry cashew nuts into golden color and transfer onto the pongal.
Mix well and serve hot with a dash of ghee.

Enjoy buckwheat pongal with Pongal thuvaiyal or Coriander chutney.