PONGAL

24 May

ImagePONGAL

Pongal is one of the most simplest and easiest recipies of south india. It can be made in a jiffy and needs just rice and moongdal. It has just two steps just pressure cooking and sesoning ……that’s all. Most kids i know including mine……really like eating pongal. This can be made either with  fresh rice or leftover cooked rice. Its a great way to use up leftover cooked rice. 

preparation time : 5 minutes                                            cooking time ; 20 minutes

SERVES :4

INGREDIENTS

  • Raw rice – 1and 1/2 cup / cooked rice – 2 cups
  • Split yellow moong dal  -1 cup
  • Cashew nuts -6-7
  • Salt as needed
  • 1 tsp tuver dal

 

FOR THE SESONING:-

  • Ginger finely chopped – 1 tsp
  • Cumin/ Jeera seeds – 1 tsp
  • Whole black pepper – 1 tsp
  • Ghee – 1 1/2 tbsp / oil
  • Curry leaves – few

Method :

Dry roast the yellow moong dal, tuverdal and rice for a few minutes. Wash rice and mix with the rosted dal. Add 6 cups water and salt. If u are using raw rice give 4 whistles and for cooked rice give 2 whistles. If you want the texture to be more mushy increase the water and cook for 2 more whistles.

Heat oil , add finely chopped ginger, saute for 2-3 seconds, then add pepper, cumin seeds, curry leaves and pour it over the pongal mix. Add fried cashew nuts and mix everything well. Switch off and serve hot with sambar or coconut chutney or tomato chutney.

YOU MAY ALSO LIKE RAGI IDLI , MASALA DOSA , ALOO PARATHA ,

Thank you for visiting my space. I love to hear from you. Your comments are really appreciated…

 

 

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