Pongal

Pongal is one of the famous breakfasts/tiffins in South India (esp. Tamil Nadu). It is made from rice and moong dal seasoned with cumin seeds and black pepper. Pongal, sambar and coconut chutney is the best combination to eat. Here you go…

Ingredients:

• Rice – 1 cup
• Split moong dal – 1/2 cup
• Pepper – 1 tsp
• Cumin seeds – 1 tsp
• Ghee – 3 tsp
• Cashew nut – 1/2 tbsp (chopped)
• Curry leaves – a few
• Salt to taste

Method:

1. Dry roast rice and moong dal in a hot pan for few mins and remove from heat before the colour changes.
2. Soak them in water for 15 mins
3. Drain the water and add 4 cups of fresh water to it
4. Add a tsp of ghee and salt and pressure cook until it is overcooked.
5. Heat 2 tsp of ghee and add coarsely ground pepper, cumin seeds, cashew nut followed by curry leaves.
6. Fry them until cashew turns golden brown.
7. Add the above to the pongal and mix well.

Serve hot with coconut chutney/tomato chutney/sambar.