Ven pongal always reminds me of Kichadi. Kichadi is the North Indian variant of Pongal. It is just the tempering that varies. This is one of the famous breakfast in Tamil Nadu and a one pot comfort food
- Refined oil – 1 tsp
- Ginger finely chopped -1 tsp
- Asafoetida – a tiny pinch
- Cumin seeds – 1 tsp
- White raw rice(You could use Basmati rice) – 1/2 cup
- Yellow moong dal -3 tbsp
- Water – 2.5 cups
- Salt as needed
- Ghee (Clarified butter) – 1 tsp
- Ghee – 1 tbsp
- Cashews – 5 nos
- whole black pepper – 10 to 15 nos
- Curry leaves of one sprig
- Dry roast the moong dal in a pan in a medium place for few minutes. Remove from flame and keep aside
- Wash rice drain and leave it in colander.
- Heat oil in the cooker pan.
- Add asafoetida, cumin seeds and ginger
- Fry for few seconds (Don’t burn the cumin seeds) and add water
- Bring the water to boil and add the rice, dal and salt
- Close the cooker with its lid and pressure cook for 3 whistles in medium flame.
- Remove from flame and wait until pressure is released completely by itself
- Once done, open and add 1 tsp ghee and mash well
- Heat a pan in medium flame
- Add ghee followed by black pepper, cashews.
- Once the cashews are golden brown add curry leaves and remove from flame
- Add this over the cooked pongal and mix
- Serve hot with sambar and chutney
Once pongal becomes cold, it can turn hard. That time you could add milk and break it down. Then heat the pongal well. Serve immediately
In the tempering except cashew nuts rest of the ingredients can be added while preparing the rice. i.e, just after we add cumin seeds…Both ways it works
Leave a Reply