BreakfastMain Course

Savory Pongal

Name: Savory Pongal
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 racions
Cuisine: indian
Ingredients: 0,5 tassa rice rinsed; 0,25 tassa moong dal rinsed; 3,5 tassa water; 0,75 ct salt; 2 cs ghee; 10 u cashew halved; 1 ct black peppercorn crushed; 0,5 ct cumin seed; 0,5 cs ginger grated; 8 u curry leaf; 0,25 ct asafoetida (opcional)

This comforting and nutritious South Indian breakfast dish features rice and lentils cooked together with aromatic spices. It's a wholesome and satisfying way to start your day, often enjoyed with chutney or sambar.

Una recepta original de Forkin

Temps total: 35 min
Racions: 4
Dificultat: Fàcil

VegetarianaSense gluten

Informació sobre al·lèrgens: pot contenir llet, fruita seca i fruits de closca. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

0,5 tassarice, rinsed
0,25 tassamoong dal, rinsed
3,5 tassawater
0,75 ctsalt

tempering

2 csghee
10 ucashew, halved
1 ctblack peppercorn, crushed
0,5 ctcumin seed
0,5 csginger, grated
8 ucurry leaf
0,25 ctasafoetida(opcional)

Estris

pressure cooker · small pan · spoon

Elaboració

Pas a pas

1
Combine the rice and moong dal in a pressure cooker with water and salt.
Nota de cuina: Ensure both rice and dal are thoroughly rinsed before cooking.
2
Pressure cook for 3-4 whistles on medium heat, then allow the pressure to release naturally.
Uns 15 min
Nota de cuina: The cooking time may vary slightly based on your pressure cooker.
3
While the pongal is cooking, prepare the tempering.
4
Heat the ghee in a small pan over medium heat.
Uns 1 min
Nota de cuina: For a vegan version, use a neutral oil or vegan butter substitute instead of ghee.
5
Add the cashews and fry until they turn light golden brown, then remove them and set aside.
Uns 2 min
Nota de cuina: Watch the cashews carefully as they can burn quickly.
6
In the same pan, add the crushed black peppercorns and cumin seeds.
7
Sauté for a few seconds until fragrant, then add the grated ginger and curry leaves.
Uns 1 min
Nota de cuina: Be careful as the curry leaves might splutter.
8
Stir in the asafoetida, if using, and cook for another 30 seconds.
Uns 1 min
Nota de cuina: Asafoetida adds a distinct savory flavor but is optional.
9
Once the pressure is released from the cooker, open it and gently mash the pongal to a creamy consistency.
Uns 1 min
Nota de cuina: Add a splash of hot water if the pongal is too thick for your liking.
10
Pour the prepared tempering over the pongal and mix well.
11
Garnish with the fried cashews.
12
Serve hot with chutney or sambar.

Conservació

Com conservar-ho

Store leftover pongal in an airtight container in the refrigerator.

Com reescalfar-ho

Reheat on the stovetop or in the microwave, adding a little water to loosen if needed.