Authentic South Indian Breakfast! Easy and simple to cook. Yet some skill is required to make it perfect. Pongal should be like butter when you touch and you should feel it melting as you eat with sambar. Enjoy the recipe along with Medhu Vadai with best sambhar and coconut chutney
Ingredients
|
|
Raw Rice
|
1 cup
|
Moong Dal
|
¾ cup |
Oil
|
2 tsp
|
Green Chilli
|
1 to 2 |
Asafoetida
|
½ tsp
|
Ginger
|
2 Inch |
Water
|
|
Ghee
|
2 tbl spoon |
Salt
|
To taste
|
Black Pepper
|
2 tsp |
Jeera
|
1 ½ tsp
|
Cashew
|
2 tsp (Optional) |
Method:
1. Rinse Rice and Dal.
2. Pressure cook Rice and Dal with water. Use nearly 5 to 6
cups of water. Cook for 5 to 6 whistles.
3. Once the pressure is down open the lid and check if rice
and dal is cooked well.(It should not be dry)
4. Heat a pan. Add oil, Ghee. When it is hot enough add Cashew,
Jeera, Pepper, Green chilli, Ginger and Asafoetida. Do not let the items burn.
5. When the cooked rice and dal is still hot add the
tempered items, salt to taste and mix well.
6. Since the rice and dal is cooked well, the salt will get
mixed finely.
7. Check for the aroma of ghee. If required you can add more
ghee.
8. Serve with Sambhar and Coconut Chutney. Ulunthu vada with
Pongal completes the yummy breakfast.
Tip:
I have seen my
sister adding milk and ghee alternatively to bring Pongal to colloidal state
after the rice and dal is pressure cooked. Finally she tempered. It tasted
yummy as well.:)
