Tamil
Pongal
- Duration:
- Serves: people
Authenticity Slice
Sautéing the moong dal in ghee gives it an earthy flavour and aroma.
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Trivia Tadka
Pongal is a harvest festival celebrated in Tamil Nadu, and a rice dish also known as Pongal is an integral part of the celebrations. It is cooked in earthen pots and a few everyday varieties are also prepared in almost every South Indian home.
Ingredients
- Rice (1 cup)
- Yellow split dal (moong dal) (1 cup)
- Cumin seeds (jeera) (1/4 tsp)
- Black peppercorns (kali mirch) ( 6-7)
- Cloves (laung) (2-3)
- MTR Haldi/Turmeric Powder (1/4 tsp)
- Cashew nuts (kaajoo) (½ cup)
- Fresh coconut shreds (1/2 cup) or desiccated coconut powder (1 cup) soaked in (1/2 cup) water (½ cup)
- Ghee (3 tbsp)
- Salt (to taste)
Method
- Sauté the moong dal in ghee, keep aside.
- Heat ghee in a pressure cooker. Add peppercorns, cloves and cumin seeds, along with MTR Haldi Turmeric Powder and stir.
- Now cook the soaked rice and sautéed dal with about 2-2.5 inches water, above the rice and dal, for 2-3 whistles. Add salt once cooked.
- Fry the cashew nuts in ghee, and add them along with the grated coconut to rice and dal mixture, blend well.
- Serve hot with ghee on top.
