This is a tasty easy and very authentic dish of Tamil Nadu as well as Karnataka. There are two versions for this great dish- it can be sweet pongal which is made with jaggery as well as a spicy version which had peppercorns. Here I am giving the spicy version. My friend Pavitra used to prepare delicious pongal at home and this recipe is based on her tips. It is usually mushy in outcome with overcooked rice and dal .This dish goes well with sambar and chutney.
Serves 2
INGREDIENTS:
- Rice - 3/4 cup (Preferably sona masoori) But here I had basmati and used that instead.
- Moong dal (Cherupayar parippu) - 1/4 cup
- Cashews - 1/4 cup
- Peppercorns - 6
- Cumin seeds- 1/2 tablespoon
- Turmeric powder- 1/2 tablespoon
- salt as needed
- Water - 6 cups (Usually the measurement is 1:8)
- Ghee- 2 tablespoons
- Curry leaves-5
How to Prepare:
Step 1: Wash the moong dal and drain it. Dry roast it till it turns light brown. keep it aside.
Step 2: Was the rice and drain off water.
Step 3: Heat ghee and add cumin seeds , curry leaves and peppercorns. Allow them to cook . Add the cashews and allow them to turn slightly brown.
Step 4: Add the roased moong dal and saute well. Add the rice and mix well. Add salt and turmeric powder and mix well.
Step 5: Add the 6 cups water and pressure cook for 2 whistles.
Step 6: Serve hot with coconut chutney or sambar.
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