Ven Pongal-Katte Pongal
October 17, 2013
A South Indian comfort food prepared with ghee,rice and moong dal
Cuisine
Indian
Course
Main Course
Serves
4
Method
Stovetop
Difficulty
Hard
Cook Time
45 minutes
- Cuisine Indian
- Course Main Course
- Serves 4
- Method Stovetop
- Difficulty Hard
- Cook Time 45 minutes
Ingredients
sona masoori rice or basmati rice
1 cup
moong dal
1/2 cup
black peppercorns
1 teaspoon
spring curry leaves
1
ghee(clarified butter)
3 teaspoon
cumin seeds
2 teaspoon
green chilies slit in half
3-4
grated ginger
1 teaspoon
asafetida
1 pinch
cashews
1/4 cup
Instructions
1. Heat 1 teaspoon of ghee and roast the cumin, black peppercorns and green chili for about 1 minute.
2. Now add the rice and moong dal and roast for a minute.
3. Transfer to a rice cooker and add salt and 6 cups of water and cook.
4. In a pan heat the remaining ghee, add the cumin seeds and cashews and roast for a minute,then add the ginger, asafetida and curry leaves and let splutter. Turn off the stove and mix it with the prepared rice. The more the ghee the more the flavor. This can be accompanied with sambar and pickle. Tip: If eating by itself you can make rice and moong dal ratio 1:1.
HEY THERE!