Sunday, August 18, 2013

Pongal is now a breakfast favourite of both me and my husband. We never used to eat it before. 2 years back when my parents visited me, my dad always used to order pongal whenever we went out for breakfast. This made my husband curious and he tasted it and instantly loved it. I never ate it even though my mom used to prepare it at home very often. She always made it with vada and chutney. One day my husband brought pongal for both of us and I had to eat it and I liked it too.. so that's how I started making pongal at home.
It is so yummy and filling. The more ghee you add the more tasty it gets..


Here is the recipe..

Serves 2

Ingredients :
Rice - 1 cup (I use basmati rice)
Moong daal - 1/4 cup
Ginger - 1 teaspoon chopped (add upto 1 tablespoon if you like)
Asafoetida - 1 pinch
Ghee - as required
Water - 4 cups
Salt to taste
Peppercorns - 1 teaspoon
Cashwenuts - 6
Curry leaves -  8
Cumin seeds - 1/2 teaspoon
Green chilli - 1 or as per taste (optional)

Method :
1. Wash the rice and moong daal.
2.  In a pressure cooker heat 1 Teaspoon ghee. Add chopped ginger and a pinch of asafoetida and mix well. Add water.
3. When water comes to a boil add the rice and daal with salt and pressure cook for 4 whistles.
4. Let the pressure release on its own. If the rice is watery then put it on medium flame and cook to achieve consistency. If it is too dry then add some milk and adjust. Pongal always dries when it gets cool. So keep that in mind while preparing.
5. In a small pan, heat 1 tablespoon ghee. Cut cashews into half and fry it in ghee on low flame till they turn golden. Drop them into the rice and mix well.
6. Heat 1 more tablespoon of ghee in the pan and add chopped green chillies, peppercorns, cumin seeds and curry leaves. Drop this into the rice and mix well.



7. You can now melt one more tablespoon of ghee and just add it to the pongal and mix well. Adding or limiting the amount of ghee is a personal choice.




Enjoy pongal while still hot as it dries up as it cools down.

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