One of the most popular dish for breakfast in India especially in south. Its special because it has right mix of protein and carbos. Pongal given in temple as prasadam is very tasty, so here I tried to reach that taste. Normally Ven Pongal is served with coconut chutney or sambhar. But for a change I present here with dhal chutney. This is also equally good in taste, actually both complement each other.
Raw rice - 1 cup
Moong dal - ½ cup
Ginger - 1 tsp finely chopped
Green chili – 1no
Water – 4cups
Milk – ½ cup
Pepper corns - 1 tsp
Cumin seeds - 1 tsp
Cashew nuts – few
Asafoetida - 1/4 tsp
Ghee – 2 tbsp
Oil – 2 tsp
Salt to taste
- Heat a pan, add the moong dal and dry roast on a medium flame till the raw smell disappears and take care don’t let burn and keep aside.
- Wash the rice and soak along with moong dhal together in four cups of water for 15 minute.
- Heat oil in a pressure pan and fry the chopped ginger till golden brown and add silted green chilly.
- Now add the soaked rice and dhal with water and milk ½ cup add salt for taste.
- Pressure cooks for 4 to 5 whistles.
- In a pan, heat 2 tbsp of ghee and add the peppercorns, cumin seeds, cashew nuts and asafoetida and sauté on a medium flame for a few seconds.
- Add this to the Pongal and mix well.
- Even can crushed the pepper corns and add it to pongal.
- Adding milk to pongal gives rich and creamy taste.
- Don’t avoid adding ginger it give nice flavor for pongal.
- pongal has to be a little watery of runny type to make more delcious.
Urad dhal – 2tbsp
Channa dhal -1tbsp
Green chili – 3no
Tamarind – 1tsp
Jaggery – 1tsp
Asafoetida - a pinch
Salt for taste
- Take a tsp of oil in a pan and fry all the ingredients except jaggery to a golden brown for a while.
- Now grind with jaggery into a fine paste by adding less water.
- Finally season it with mustard and curry leaves.
- Dhal chutney goes well with paniyaram also.
- For chutney tadka is optional.