Savory Pongal

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Combine the rice and moong dal in a pressure cooker with water and salt.

   Kokkens note: Ensure both rice and dal are thoroughly rinsed before cooking.

2. 2

   Pressure cook for 3-4 whistles on medium heat, then allow the pressure to release naturally.

   Ca. 15 min.

   Kokkens note: The cooking time may vary slightly based on your pressure cooker.

3. 3

   While the pongal is cooking, prepare the tempering.

4. 4

   Heat the ghee in a small pan over medium heat.

   Ca. 1 min.

   Kokkens note: For a vegan version, use a neutral oil or vegan butter substitute instead of ghee.

5. 5

   Add the cashews and fry until they turn light golden brown, then remove them and set aside.

   Ca. 2 min.

   Kokkens note: Watch the cashews carefully as they can burn quickly.

6. 6

   In the same pan, add the crushed black peppercorns and cumin seeds.

7. 7

   Sauté for a few seconds until fragrant, then add the grated ginger and curry leaves.

   Ca. 1 min.

   Kokkens note: Be careful as the curry leaves might splutter.

8. 8

   Stir in the asafoetida, if using, and cook for another 30 seconds.

   Ca. 1 min.

   Kokkens note: Asafoetida adds a distinct savory flavor but is optional.

9. 9

   Once the pressure is released from the cooker, open it and gently mash the pongal to a creamy consistency.

   Ca. 1 min.

   Kokkens note: Add a splash of hot water if the pongal is too thick for your liking.

10. 10

    Pour the prepared tempering over the pongal and mix well.

11. 11

    Garnish with the fried cashews.

12. 12

    Serve hot with chutney or sambar.