About
Pongal is a savory and creamy rice dish that is a traditional breakfast in the southern state of Tamil Nadu, India. It is a popular dish during the festival of Thai Pongal which is a Harvest festival. There are two variations of Pongal - Sakkarai Pongal which is sweet and Venn Pongal which is savory. The word Pongal means 'boiling over' or 'overflow' in Tamil.
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Recipe
Ingredients
rice
1 cup
moong dal (split yellow lentils)
1/4 cup
turmeric powder
1/4 teaspoon
black pepper
1 teaspoon
cumin seeds
1 teaspoon
hing (asafoetida)
A pinch
ghee (clarified butter)
2 tablespoons
milk
1/2 cup
Salt to taste
Directions
Step 1:
Roast the moong dal in a pan until it turns golden brown.
Step 2:
In a pressure cooker, add the roasted dal, rice, turmeric powder, and 3 cups of water.
Step 3:
Cook the mixture on a medium flame for 3 whistles.
Step 4:
Once the pressure has been released naturally, open the cooker and mash the rice and dal mixture.
Step 5:
In a separate pan, heat the ghee and add the cumin seeds, black pepper, and hing.
Step 6:
Add this tempering to the rice-dal mixture in the cooker.
Step 7:
Add milk and salt to the mixture and mix well.
Step 8:
Simmer the Pongal on low heat for 5 minutes.
Step 9:
Serve the Pongal hot with chutney and sambar.
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