Pongal is a popular South Indian Breakfast. Pongal is similar to Khichdi when it comes to ingredients, though a small change in cooking makes it taste very different.
6 – 7
5 – 6
Soak rice for a minimum of one hour
Roast the moong dal in a pan on low flame till it’s colour starts changing and the kitchen is filled with an earthy aroma.
In a strainer, drain all the water from the rice.
In a pressure cooker, heat a tablespoon of ghee and add asafoetida and then ginger. When the ginger turns light brown add dal and stir for 2-3 minutes. Add the rice and stir for another 3-4 minutes.
Add water and salt and pressure cook. Lower the flame after the first whistle and switch off the flame after another 2-3 whistles.
Let the pressure cooker cool down and then open it.
For tempering heat 1 tablespoon ghee and fry cashews. Take out the cashews and keep aside. In the hot ghee now add Cumin seeds , pepper, curry leaves one after the other at an interval of 10 seconds.
Add tempering , cashews to the cooked rice, garnish with fresh coriander.
Serve with Papad and coconut chutney.