Pongal
Classic South Indian Breakfast made with rice, dal and probably more ghee than required!
Equipment
- Pressure Cooker
Ingredients
- ½ cup Raw Rice Basmati, White, Indravani, Biriyani Rice etc
- ¼ cup Moong Dal
- 2¼ cup Water*
- 1-1½ tsp Salt Adjust as required
- 1 tsp Chopped Ginger 1 inch piece chopped
- 3 Tbsp Ghee
- 7-10 no Cashews
- 1½ Tbsp Whole Black Peppercorns
- 1 tsp Cumin Seeds
- 2 sprigs Curry Leaves
- ½ tsp Black Pepper Powder
Instructions
- Wash your rice and dal thoroughly and add to a 2 litre pressure cooker.
- Since the rice and dal make up 3/4th of a cup, take 3 times that amount of water (2 & 1/4 cup) and add to the pressure.
- Finely chop your ginger and add to the pressure cooker along with the salt and asafoetida.
- Close the cooker, add the weight and set on high heat until the first whistle, about 5 minutes.
- Turn the heat down to low after the first whistle and cook for 4-5 minutes.
- Take the cooker off the heat and set aside for the pressure to release naturally.
- In the mean time heat the ghee in a small kadhai.
- Halve the cashews and add to the hot ghee.
- Crush the whole black peppercorns in a mortar. It doesn’t need to be perfect, I like to leave a few whole.
- Add the crushed peppercorns to the ghee and sauté.
- Add the cumin and sauté for 30 seconds.
- Once the cashews are brown, turn the heat off and add the curry leaves and black pepper powder.
- Add your tadka directly to the cooked rice and dal in the pressure cooker and mix very well.
- Fill up a small bowl with the pongal and up-turn onto a plate for that signature pongal look!
- Enjoy!
Notes
*The amount of water might vary based on the type of rice you've chosen. Not to worry, a measurement of 1:3 (Dal+Rice:Water) should work in most cases. Make it once and you'll know if you have to add or remove some water!