Wednesday, October 15, 2014

Ven Pongal


Pongal always reminds me of Temples. Especially Tirupathi, I was in 9th standard when I first visited Tirupathi. And the first thing we had for breakfast was Pongal, till then I had no Idea what Pongal was.
It is served in every second temple there I can say and I really love it may be that’s because of the divinity of the prasadam.
It is somewhat like our Sheeth ani Mooga Daali Bette but a mushy version yet so yummy with a dollop of Ghee and roasted cashewnuts.
I heard about gothsu a lot so had made Brinjal gothsu to go with Pongal but I like Pongal even without any Side dish.
Recipe Credit : Rak’s Kitchen



 For Pongal We Need:

Sona masoori rice or any white rice
1 cup
Moong dal
1/4 cup
Water
4- 4 n ½  cups
Salt
as needed
Ginger chopped
1 tblsp
Asafoetida
1 pinch













To Temper :

Ghee
2 tbsp
Pepper
10
Jeera
2 tsp
Curry leaves
1 sprig
Asafoetida
A pinch
Cashewnuts
7-8

Wash rice and dal together. Heat a pressure cooker with a tsp of
ghee. Fry ginger for few seconds. 

Add 4 cups of water,bring to rolling boil. Add the washed rice,dal,salt
and pressure cook for 4 whistles in medium flame .Please wait until
pressure gets released by itself, now open the cooker and mash the
daal and rice well with a masher or spoon(it must get a little mushy).

For seasoning take a tadka pan or small pan add ghee, when hot add
pepper, cashews and fry till it starts golden and then lastly add jeera.
Add curry leaves and asafoetida. Switch of the flame and add it to
pongal and mix well.
  


Note:
The dal and rice in the cooker must not be too thick or too watery, if too watery then heat it for a while until it gets the khichdi consistency. If its too thick add a little water.

You can add in pepper powder if you like it peppery hot.

Happy Cooking,

 

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