Pongal is the main dish served during the harvest festival of the same name in South India. I am a big fan of the peppery taste, and pongal is delicious when served with sambar or kuzhambu and fried papads.
Ingredients:
Rice - 1 cup
Moong (split green gram) dal - 1/4 cup
Ginger, chopped finely - 1" piece
Cumin seeds - 2 tsp
Pepper corns - 2-3 tsp or according to taste
Salt - to taste
Hing (asafoetida) - 1/2 tsp
Butter/ghee - 4 tsp
Water - 4 cups
Cashews, fried in ghee (optional) - 1/4 cup
Time: about 30 min
Servings: 3-4
Method:
Heat a pain and dry roast the rice and dal. Add cumin seeds, ginger, asafoetida and pepper and 4 tsp ghee. Cover with water and cook covered until the dal is cooked (alternatively, pressure cook for 15-20 min). Garnish with cashews if desired. Serve with sambar/kuzhambu and fried papad.
Source: Traditional recipe, this version adapted from the one here.
Author: Shrinkingsodacan
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