Pongal
Equipment
- Blender
- Food processor
- Frying Pan
- Skillet
- Potato masher
Ingredients
- 400 g Basmati rice (2 cups), rinsed and drained
- 200 g Moong dal (1 cup), dry-roasted
- 4 tablespoons Ghee
- Asafoetida Pinch of
- 1 teaspoon Mustard seeds
- 3 Red chillies dried
- 8-10 Curry leaves
- 10-15 Cashew nuts
- 1 teaspoon Black Peppercorns
- 1 Lime Juice of
- Salt
Instructions
- Put the rice in a blender or food processor and process until it is coarsely ground and looks like semolina (farina).
- Transfer the rice to a dry frying pan (skillet) and fry for 2-3 minutes, or until golden. Remove from the heat and set aside.
- Put the lentils in a large pan, add enough water to cover, then bring to the boil and cook for about 10-12 minutes, or until soft.
- Drain, return to the pan and mash with a potato masher or fork.
- Add the dry-roasted ground rice, season with salt and pour in 1 litre / 1 3/4 pints (4 1/4 cups) water. Cook over medium heat for about 15 minutes, or until all the water is fully absorbed.
- Heat the ghee in a frying pan, add the asafoetida and other spices and fry for 1 minute, or until fragrant.
- Add the cashew nuts and peppercorns and fry for a further 2 minutes, or until the nuts are golden.
- Remove from the heat and pour over the porridge. Add the lime juice before serving hot.
Video
Nutrition
Serving: 6gSodium: 14mgCalcium: 47mgVitamin C: 30mgVitamin A: 192IUSugar: 1gFiber: 5gPotassium: 123mgCholesterol: 26mgCalories: 472kcalSaturated Fat: 7gFat: 12gProtein: 14gCarbohydrates: 76gIron: 2mg
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