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Ingredient
Pongal
Introduce
Chef :
Bina AnjariaPongal
#HFS
A Traditional South Indian Harvest Festival Delicacy
This dish is prepared using newly harvested grains
The entire taste comes from a proper South Indian Tempering.
Ingredient
Food ration :
3-4 servingsCooking time :
30 minutes
1 cup
rice
3/4 cup
mung dal
4 tbsp
ghee
1 tsp
rai
1 tsp
jira
1 tbsp
chana dal
1 tbsp
urad dal
1 tsp
pepper
3-4
dry red chillies
15-20
curry leaves
12-15
cashewnuts
1/2 tsp
hing
Cooking instructions
* Step 1
First ready all the ingredients.
Note: do the SI tempering well without burning.
* Step 2
In a pressure cooker take ghee. Add in rai. When it splutters, add in chanadal. After 30 seconds, add in urad dal.
* Step 3
Add in jira and pepper, curry leaves and cashewnuts.
* Step 4
Add in red chillies and hing. Make a crispy tempering but take care don't burn the tempering ingredients.
* Step 5
Take out half of the tempering and reserve it for later use.
* Step 6
Now add in the washed rice and dal. Add salt, mix and saute the rice and dal on medium gas for 2-3 minutes by stirring continuously.
* Step 7
Add in 5 cups of water. Mix and cook the Pongal to 2 whistles and then cook for 2 more minutes on slow gas. Allow the cooker to cool down naturally.
* Step 8
Open cooker and mix in some hot water as required to set the Pongal consistency. (It should be like loose khichdi). Mix gently.
* Step 9
Take Pongal in serving bowl and garnish with the reserved tempering. This gives a crunch to the Pongal.
* Step 10
Prepare SI coconut chutney with grated coconut, dariya powder, green chillies, salt and water as required.
* Step 11
Serve hot with coconut chutne and appadam and fryums. Enjoy with family and friends. Happy cooking!!
Note: if there is a photo you can click to enlarge it
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