Pongal is a south Indian traditional breakfast dish. A deeply satisfying, healthy, single pan dish. Irresistible when served piping hot; very comforting too.
Rice – 1 cup
Mung Dhall – 1/2 cup
Oil – 2 tsp or (Ghee -Clarified Butter)
Ginger – finely chopped or grated 1 tsp
Green Chillies – 2 finely chopped
Cumin – 1 tsp
Whole Pepper – 1 tsp (more if u wish)
Asafoetida – 1 pinch (hing)
Curry leaves – 4-5
Cashews – 4-5 broken into pieces
turmeric powder 1/2 tsp
Salt to taste
Wash both the rice and mung dhall well and drain.
In a pressure pan (pressure cooker), add the oil, heat, add jeera(cumin), saute briefly. Add pepper, ginger, green chillies and saute briefly. Add cashews, saute until it becomes slightly brown in colour. Now add the washed rice and dhall, turmeric powder. Add additional 3-4 cups of water. Mix, cover, place the whistle. Cook until the first whistle and simmer for 15 min. Switch off. Allow it to cool naturally.
Then open the cooker, add additional water if desired(note that it will thicken once cooled). Add salt and mix. Bring to a gentle boil again if additional water is added. If not, no need to recook.
Pongal is ready to serve!
Cook the washed and drained mung dal and rice in the pressure cooking adding turmeric powder and enough water. At the first whistle, simmer and switch off after 15 min. Allow to cool naturally.
Then prepare tadka in a separate tadka pan. Add 1 Tbsp ghee. Once that is hot, add cumin seeds, whole pepper, cashews, grated ginger, chopped green chillies, hing. Fry until cashews turn golden brown. Now transfer this tadka to the cooked rice and dal. Add salt to taste and mix very well. It is easier to mix when pongal is still hot. It tends to set later on.