Brown Rice Pongal

Introduce

Chef :

Bethica Das

Brown Rice Pongal

#rainbowweek2 - Pongal is a very popular and a wholesome South Indian breakfast, traditionally prepared with rice and moong dal (split green gram). It is an extremely easy preparation that is usually relished with coconut chutney and / or sambar. So give a healthy twist to the usual pongal by substituting it with brown rice and enjoy it guilt free.

Ingredient

3/4 cup

Basmati brown rice

1/3 cup

split green gram (moong dal)

to taste

salt

3 & 1/4 cups

water

2 tbsp.

oil

1/2 tsp.

mustard seeds

1-2

dry red chilies, broken

1-2 sprigs

curry leaves

1 tsp.

grated ginger

1/2 tsp.

whole peppercorns

1 tsp.

urad dal (split black gram)

1 tbsp.

chana dal (Bengal gram)

1/4 tsp.

asafoetida

1/2 cup

cashew nuts

2 tbsp.

ghee

Cooking instructions

* Step 1

Wash the rice and dal 2-3 times and then soak in sufficient water preferably overnight. Drain and keep aside for 10 minutes.

* Step 2

Heat 1 tbsp. ghee in a pan and saute the drained rice and dal for 2 minutes. Now add water and salt and pressure cook for 5-6 whistles on a low flame. Let it cool down before you open the lid.

* Step 3

Heat the oil in a pan and temper with dry red chilies and mustard seeds. After it stops spluttering, add the curry leaves. urad dal, chana dal, peppercorns, ginger, asafoetida and the cashew nuts. Saute for a few seconds and then switch off the flame.