PREP TIME: 5 Mins
COOKING TIME: 15 Mins
Ingredients – for pongal
Raw Rice – 1 cup
Split Moong dal – ½ cup
Pepper – 2 teaspoons (1 teaspoon to pressure cook and 1 teaspoon for tempering)
Cumin seeds – 2 teaspoons (1 teaspoon to pressure cook and 1 teaspoon for tempering)
Ginger – ½ inch piece
Turmeric powder – 1 pinch
Urad dal – ½ teaspoon
Curry Leaves – 1 sprig
Salt – to taste
Oil – 2 teaspoons
STEP 1: Heat a pan and dry roast the moong dal until it turns slightly brown.
STEP 2: Measure the raw rice, add the roasted moong dal and wash thoroughly.
STEP 3: In a pressure cooker, add the rice dal mixture along with a teaspoon each of pepper, cumin seeds and oil. Pressure cook the rice for 4 – 5 whistles.
STEP 4: Using a mortar and pestle make a coarse pepper-cumin- ginger paste/mixture.
STEP 5: To prepare the tempering for Pongal, heat oil in a pan, add urad dal, ginger-pepper-cumin paste, curry leaves and turmeric powder.
STEP 6: Open the pressure cooker and pour the tempering over the cooked rice. Add salt and mix well.
TIP: Serve with coconut chutney or sambar