Pongal

Learnt From: My Sister-In-Law (Lakshmi).

Serves:

As a full meal for 2 people.
As a break-fast for 3-4 people.

Ingredients:

Raw-Rice --- ½ cup
Yellow Moong Dal --- ½ cup
Water --- 6 cups
Salt --- 1 ½ tsp (adjust)
Ghee --- 1 tsp
Coriander Leaves --- 10 strands (chopped)

For Seasoning:

Oil --- 4 tblsn
Black pepper seeds --- 20 or 1 tsp
Ginger --- 2 inch piece or 1 ½ tblsn chopped


Cumin seeds --- 1 ¼ tsp
Black pepper powder --- ¼ tsp
Curry leaves --- 6-7

Process:

Take half cup of raw-rice and yellow moong dal to a pan.
Clean twice with water.
Add 6 cups of water to the pan.
Cover it and cook for a boil.
In the meanwhile, chop ginger and coriander leaves.
Remove the lid. Cook till the rice cooks (when you press a grain it should cut into two pieces).
Add approximately 1 ½ tsp of salt.
Cook till it becomes bit thick.
Add chopped coriander leaves. Stir well. Turn off the heat.
Heat 4 tblsn of oil in a pan. Stir fry Black pepper seeds, chopped ginger, cumin seeds, black pepper powder and curry leaves.
Add a tsp of ghee to the pongal. Mix well.
Transfer the seasoning to the pongal. Mix well.


Serve hot with dalia chutney or with tamarind chutney (it is made especially for pongal … soon will post tamarind chutney too).


Note:

As the pongal cools down it becomes thick. So cook till it is bit liquid consistency.