Pongal

Prep: 10 minutes | Cook: 25 minutes | Servings: 4

Ingredients

1 cup Kolam rice

½ cup Moong dal

Salt to taste

½ tsp Turmeric powder

1 tsp Cumin seeds

5-6 Black peppercorns

1 Green chilli, chopped

1 tbsp Ghee

1 tsp Cumin seeds

5-6 Curry leaves

1 tsp Ginger, chopped

4-5 Black peppercorns

1 tsp Asafoetida

½ cup Cashew nuts

Fresh Coriander leaves, for garnish

Method:  

  • Take a pan and dry roast the dal and rice together for 2-3 minutes.
  • Transfer this to a pressure cooker and add 5 times the amount of water. Season with salt and add turmeric powder too.
  • Add in cumin seeds, black peppercorns and green chillies. Close the lid and cook it till 2-3 whistles.
  • Later open the lid and give it a nice stir. It should have a mushy consistency.
  • For the tempering, heat ghee is a tadka pan and add cumin seeds and curry leaves. Let them splutter and then add chopped ginger and black peppercorn.
  • Add powdered asafoetida and cashew nuts. Mix everything well and add this tadka to the rice.
  • Give it a nice stir and garnish with coriander leaves. Serve hot.
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