Pongal

Ingredients:

1. 1 cup of rice
2. 1/2 cup of split moong dal (yellow lentils)
3. 4 cups of water
4. 2 tablespoons of ghee
5. 1 teaspoon of cumin seeds
6. 1 teaspoon of black peppercorns
7. 2-3 tablespoons of chopped cashew nuts
8. Salt to taste
9. Water as needed



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Equipment:

1. Heavy-bottomed pan or pressure cooker
2. Spatula



Steps:

Step 1:
Rinse the rice and moong dal together under running water until the water runs clear.
Step 2:
In a heavy-bottomed pan or pressure cooker, add the rinsed rice and moong dal along with 4 cups of water.
Step 3:
Pressure cook for 4-5 whistles or cook until the rice and dal are soft and mushy.
Step 4:
Once cooked, mash the rice and dal mixture coarsely using a spatula or ladle.
Step 5:
In a separate pan, heat ghee over medium heat. Add cumin seeds, black peppercorns, and chopped cashew nuts. Saute until the cashews turn golden brown.
Step 6:
Pour the ghee and spice mixture over the mashed rice and dal. Add salt to taste and mix well.
Step 7:
Adjust the consistency of the Pongal by adding hot water if necessary. It should be creamy and soft.
Step 8:
Serve hot Pongal with coconut chutney and sambar.

Benefits


Watch Video of making Pongal