Pongal is a famous tiffin dish in Southern India. Pongal festival is to celebrate the harvest festival and the first day of the Tamil Calendar Month. It is a festival that is spread over four days. Pongal in tamil means something that is overflowing. After marriage when I went to Chennai I really liked this dish and learnt it from my neighbour Anita aunty. In some temple’s pongal is prepared during Ganesh Sankashti as prasadaam.
Ingredients
- 1 cup white rice
- ½ cup yellow moong dal/mung dal (split moong dal)
- 1 teaspoon finely chopped ginger
- ¼ teaspoon asafoetida
- 1 teaspoon whole pepper corns
- 1 teaspoon cumin seeds
- 1 teaspoon black pepper powder
- 4-5 curry chopped leaves (when chopped releases extra flavor)
- 2 tablespoons halved cashew nuts
- 2 tablespoons ghee
- 2 tablespoons oil
- Salt to taste
Method
Heat a pan on medium heat and roast the yellow moong dal until a lightly roasted aroma is released. Don’t let it turn brown.
Wash rice and mix with the roasted dal. Add 4 cups of water and salt to taste. Cook using the pressure cooker method or in a pot.
Place a small pan on medium heat; add the oil and roast the peppercorns for a few seconds. Add cumin seeds, ginger, curry leaves, pepper powder, asafoetida and sauté for a few more seconds. Turn off heat and set aside.
Now heat ½ teaspoon of ghee in a small pan and roast the cashew nuts until golden and crisp.
Once the rice-dal mixture is cooked; add the roasted spices and the cashew nuts to the rice-dal mixture. Add the remaining ghee and mix till the spices have blended well into the rice.
Ghee enhances the flavour of this dish. Serve hot with ghee and coconut chutney.
You can also add ½ cup of boiled black chana for garnish.
Serves: 3-4
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