Yield: 3 person
Prep time: 5 minutes
Total time: 20 minutes
- Yellow Moong Dal – ¼ cup
- Rice ( non basmati) – ¾ cup
- Cumin Seeds/Jeera – ½ tsp
- Pepper Powder – ¼ tsp
- Ginger – ½ tsp grated
- Curry leaves – 5-6
- Asafoetida – ¼ tsp
- Ghee – 2 tbsp
- Water – 3 cups
- Salt- to taste
- Cahsewnut – as required, fried in ghee for garnish
How I do it :
In a wok, dry roast Moong Dal.
In cooker, add 1 ½ tbsp ghee.
When the ghee is hot, add cumin, ginger , curry leaves and Asafoetida
Now add the rice, dal, salt , black pepper powder and water.Close the lid of the cooker.
Cook in high heat till first whistle and in low heat allow it to simmer for 15 minutes.
Remove from heat. Once the pressure is released from the cooker, mash the Pongal softly with a ladel in such a manner that some of the rice grain are mashed properly while other remain in shape, this will make it Melting soft and give a creamy texture to the Dish.
Remove and transfer to a serving bowl.
In a small wok, heat ghee and fry cashewnut till golden brown.
Use this to garnish the Pongal while serving.
Accomplishment for this can be Tomato Chutney ( my house favourite), Coconut chutney or sambar.
Special Instructions :
Soak the Rice and dry roasted dal for 15 minutes if you have the time, this will make the Pongal softer.
Ensure that you don’t play hard while mashing the cooked pongal, since the rice is hot it can become a paste which will start getting converted into lumps. So just mash to one corner and mix with rest.