Ingredients:
- 1 cup raw rice
- 1/2 cup split yellow moong dal
- 4 cups water
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon black pepper
- 1/4 teaspoon turmeric powder
- 1 inch ginger, finely chopped
- 1 tablespoon ghee or oil
- Salt to taste
- A few curry leaves
- 2 tablespoons cashews, chopped (optional)
- 1 tablespoon chopped coriander leaves for garnishing
Instructions:
Dry roast the moong dal in a pan until it turns light brown and gives off a nice aroma. Rinse the roasted dal and rice together and soak them in water for 30 minutes.
In a pressure cooker, add the soaked dal and rice with 4 cups of water, cumin seeds, black pepper, turmeric powder, ginger, and salt. Mix well and pressure cook on medium flame for 4-5 whistles.
Once the pressure has released, open the cooker and mix the pongal well. If the pongal is too thick, you can add some water to adjust the consistency.
In a separate pan, heat ghee or oil and add cashews (if using). Roast until they turn golden brown. Add curry leaves and roast for a few seconds.
Add the tempering to the pongal and mix well. Garnish with chopped coriander leaves.
Serve hot with coconut chutney, sambar, or any vegetable curry.
Enjoy your delicious and healthy pongal!
Pro Tips:
Soaking the rice and dal: Soak the rice and dal for at least 30 minutes to ensure even cooking and to make the pongal soft and fluffy.
Water to rice and dal ratio: The right ratio of water to rice and dal is important to get the perfect consistency of the pongal. Use 4 cups of water for 1 cup of rice and 1/2 cup of dal.
Tempering: The tempering of cumin seeds, black pepper, ginger, and curry leaves in ghee or oil adds an extra layer of flavor to the pongal. Make sure to add the tempering just before serving the pongal.
Consistency: Pongal should be soft and fluffy, but not too mushy. If it is too thick, you can add more water to adjust the consistency.
Roasting the moong dal: Dry roast the moong dal in a pan until it turns light brown and gives off a nice aroma. This step enhances the flavor of the dal.
Garnish: Garnish the pongal with chopped coriander leaves to add a burst of freshness to the dish.
Serving suggestions: Pongal is usually served with coconut chutney, sambar, or any vegetable curry. You can also enjoy it with pickle or papad.
By following these pro tips, you can make a delicious and flavorful pongal that will be loved by all.