pongal
Details
Serves: 4
To Prep: 10 minutes
Difficulty: Easy
To Cook: 30 minutes
Nutrition per serving
Calories: 250-300 kcal
Protein: 6-8g
Carbohydrates: 45-50g
Fat: 5-7g
Ingredients
- 1 cup raw rice
- 1/4 cup moong dal (split yellow gram)
- 1/2 tsp black peppercorns
- 1/2 tsp cumin seeds
- 1 tsp ginger, grated
- 8-10 curry leaves
- 1/4 tsp asafoetida (hing)
- 1 tbsp ghee (clarified butter)
- 2 tbsp cashew nuts
- Salt to taste
- 4 cups water
Method
- Dry roast the moong dal in a pan until it turns light golden and aromatic. Set aside.
- Wash the rice and roasted moong dal together, then drain the water.
- In a pressure cooker, combine the rice, moong dal, 4 cups of water, and salt. Cook for 3-4 whistles until the rice and dal are soft.
- In a separate pan, heat ghee and add cumin seeds, black peppercorns, asafoetida, grated ginger, and curry leaves. Sauté for a few seconds.
- Add cashew nuts and fry until they turn golden brown.
- Pour the tempering over the cooked rice and dal mixture, mix well, and simmer for a few minutes on low heat.
- Serve hot with coconut chutney and sambar.