Pongal
Pongal is a savory South Indian dish made by cooking rice and split yellow moong dal with spices and ghee.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Rice (short-grain, washed and drained) | 200 | Grams |
| Moong Dal (split yellow, washed and drained) | 100 | Grams |
| Water (for cooking rice and dal) | 800 | Milliliters |
| Ghee (clarified butter) | 4 | Tbsp |
| Black Peppercorns (whole) | 1 | Tsp |
| Cumin Seeds (whole) | 1 | Tsp |
| Ginger (piece, finely chopped) | 1 | Inch |
| Curry Leaves (fresh) | 1 | Bunch |
| Cashew Nuts (halved) | 20 | Count |
| Salt (to taste) | 1 | Tsp |
| Asafoetida (optional) | 1 | Pinch |
Instructions
- In a large pot, combine the washed rice and moong dal with 800 milliliters of water. Bring to a boil.
- Reduce the heat to low, cover, and simmer until the rice and dal are soft and mushy, about 20-25 minutes.
- In a separate pan, heat the ghee over medium heat. Add the black peppercorns and cumin seeds, and sauté until they crackle.
- Add the chopped ginger, curry leaves, and cashew nuts to the pan. Sauté until the cashew nuts are golden brown.
- Add the sautéed mixture to the cooked rice and dal. Stir well to combine.
- Season with salt and a pinch of asafoetida, if using. Mix thoroughly and cook for another 5 minutes.
- Serve hot, garnished with additional ghee if desired.
Prep
- Soak rice and moong dal for 30 minutes before cooking.
Kitchen equipment
Pressure Cooker or Heavy-bottomed Pot