Growing up, I wasn't very fond of Pongal - mostly because it was only made once a year in my home - typically during the Tamil harvest festival of Pongal. However, the ease of making it and the fact that paired with a good gothsu and chutney, it is a complete meal in itself, has made me rethink my opinion of this humble dish. Though it is considered a breakfast dish, whenever I make it, I make a little extra so that I can carry it in my lunch box.
What you need:
Rice - 1 cup
Split moong dal - 1/2 cup
Water - 5 cups
Ginger - a small piece, julienned
Peppercorns - 1 tsp
Cumin seeds - 1 tsp
Curry leaves - a few
Ghee - 3 tsp
Cashew - a few (optional)
Salt - to taste
Wash the rice and dal well to remove starch. Add water, salt and ginger to it and cook on a medium flame in a pressure cooker until one whistle. Reduce the flame to low and cook for another 5 minutes.
Switch off the flame and set aside. In a separate kadai, heat ghee. Coarsely crush the pepper and cumin. Toast the cashews in ghee until they turn reddish. Add the curry leaves and crushed spices. Saute and switch off the flame.
Once the pressure settles, open the pressure cooker and mix in the ingredients in the kadai. The pongal should not be too dry. It should be mushy and well cooked. If you feel that it is dry, add some hot water and stir.
Serve hot with chutney.
This is my second post for BM#77 under the theme healthy lunch box recipes.
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM
What you need:
Rice - 1 cup
Split moong dal - 1/2 cup
Water - 5 cups
Ginger - a small piece, julienned
Peppercorns - 1 tsp
Cumin seeds - 1 tsp
Curry leaves - a few
Ghee - 3 tsp
Cashew - a few (optional)
Salt - to taste
Wash the rice and dal well to remove starch. Add water, salt and ginger to it and cook on a medium flame in a pressure cooker until one whistle. Reduce the flame to low and cook for another 5 minutes.
Switch off the flame and set aside. In a separate kadai, heat ghee. Coarsely crush the pepper and cumin. Toast the cashews in ghee until they turn reddish. Add the curry leaves and crushed spices. Saute and switch off the flame.
Once the pressure settles, open the pressure cooker and mix in the ingredients in the kadai. The pongal should not be too dry. It should be mushy and well cooked. If you feel that it is dry, add some hot water and stir.
Serve hot with chutney.
This is my second post for BM#77 under the theme healthy lunch box recipes.
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM
9 comments:
Ven pongal is a weekly affair at my place..and these days I also make extra for my lunch on the day I make it..:)..
Pongal,Sambar ,Chutney and Vadai.. simply go gaga over this food!!
Nice racipe, thanks for share this racipe and keep up the good work.
www.thefathersday.com
So similar to khichdi, I find these one pot meals are easy to make and healthy.
Super like, i love to start my day with this super filling pongal.
I love Pongal but do not make ! It is my daughter who is an expert at it . Your Pongal looks great , must try it .
this has become one of my fave Indian breakfast and I make it quite frequently usually with sambar
This is a very rare thing in my house. I love it but the other dont.
I make pongal at least once a week if not more :-) One of the most easiest dish to make and the whole family loves it.
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