Ingredients:
Raw rice - 1/2 cup
Moong dhaal - 1/2 cup
Pepper - 10
Jeera - 1/2 teaspoon
Cashew - few chopped
Curry leaves - few
Ghee - 1 tablespoon
Water- 2 to 2 1/2 cups
This is one of the easiest and quickest breakfast/dinner that you could ever make. Pongal is quite popular in Tamil Nadu and is generally served with white coconut chutney & sambar.
I make this dish when I am in a hurry or lazy, which is all the time. This is one dish that has never let me down ever. It tastes great anytime and every time. This was the first solid food for my nephew when he was 7 months old and he loved it.
It is always better to wash and soak rice & moong dhaal for at least 15 mins before cooking. This helps in cooking the rice and dhaal sooner. Use a pressure cooker for cooking this as it makes it easier. Add the soaked rice, moong dhaal, pepper, jeera, cashew, curry leaves and half tablespoon of ghee in the pressure cooker. Pour in the water and pressure cook for 3-4 whistles. Once the pressure goes down on it own, mash the pongal a bit to make it mushy as that is how it is served.
Add in the rest of the ghee and serve it with coconut chutney.
If you find your pongal to be hard and dry, add in some hot water and mix well.
Raw rice - 1/2 cup
Moong dhaal - 1/2 cup
Pepper - 10
Jeera - 1/2 teaspoon
Cashew - few chopped
Curry leaves - few
Ghee - 1 tablespoon
Water- 2 to 2 1/2 cups
This is one of the easiest and quickest breakfast/dinner that you could ever make. Pongal is quite popular in Tamil Nadu and is generally served with white coconut chutney & sambar.
I make this dish when I am in a hurry or lazy, which is all the time. This is one dish that has never let me down ever. It tastes great anytime and every time. This was the first solid food for my nephew when he was 7 months old and he loved it.
It is always better to wash and soak rice & moong dhaal for at least 15 mins before cooking. This helps in cooking the rice and dhaal sooner. Use a pressure cooker for cooking this as it makes it easier. Add the soaked rice, moong dhaal, pepper, jeera, cashew, curry leaves and half tablespoon of ghee in the pressure cooker. Pour in the water and pressure cook for 3-4 whistles. Once the pressure goes down on it own, mash the pongal a bit to make it mushy as that is how it is served.
Add in the rest of the ghee and serve it with coconut chutney.
If you find your pongal to be hard and dry, add in some hot water and mix well.
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