Pongal is a popular South Indian dish made with rice and lentils. It is a savory and flavorful dish that is typically prepared with vegetables, but here is a recipe for Pongal without veggies:
Prep Time: 5 minutes
Cook Time: 25 minutes
Ready Time: 30 minutes
Ingredients:
- 1 cup raw rice
- 1/4 cup split yellow moong dal
- 4 cups water
- 2 tablespoons ghee or oil
- 1 teaspoon cumin seeds
- 1 teaspoon whole black peppercorns
- 1-inch piece of ginger, grated
- 10-12 curry leaves
- Salt to taste
- 2 tablespoons cashews (optional)
- Fresh coriander leaves, chopped (for garnish)
Instructions:
- Rinse the rice and moong dal together in water until the water runs clear. Drain and set aside.
- In a pressure cooker or a large pot, add the rice and moong dal mixture along with 4 cups of water.
- Pressure cook for about 4-5 whistles on medium heat. If using a pot, cook until the rice and dal are soft and mushy.
- Once the pressure releases naturally or if using a pot, remove from heat and mash the rice and dal mixture using a ladle or a masher. Set aside.
- In a separate pan, heat ghee or oil over medium heat.
- Add cumin seeds and whole black peppercorns to the pan. Sauté until they splutter and become fragrant.
- Add grated ginger and curry leaves to the pan. Sauté for a minute.
- Add the mashed rice and dal mixture to the pan. Mix well to combine.
- Add salt to taste and mix again.
- Optional: In the same pan, heat a little ghee or oil and roast cashews until they turn golden brown. Add the roasted cashews to the Pongal and mix.
- Cook the Pongal for another 2-3 minutes, stirring occasionally, to let the flavors blend together.
- Remove from heat and garnish with chopped coriander leaves.
- Serve the Pongal hot with coconut chutney or sambar.
This recipe serves 2-3 people. You can adjust the quantity of water to achieve your desired consistency. Enjoy the warm and comforting Pongal!
