BreakfastMain Course

Savory Pongal

Name: Savory Pongal
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 annosta
Cuisine: indian
Ingredients: 0,5 kuppi rice rinsed; 0,25 kuppi moong dal rinsed; 3,5 kuppi water; 0,75 tl salt; 2 rkl ghee; 10 kpl cashew halved; 1 tl black peppercorn crushed; 0,5 tl cumin seed; 0,5 rkl ginger grated; 8 kpl curry leaf; 0,25 tl asafoetida (valinnainen)

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.

Alkuperäinen resepti: Forkin

Kokonaisaika: 35 min
Annoksia: 4
Vaikeustaso: Helppo

KasvisruokaGluteeniton

Allergeenitiedot: saattaa sisältää seuraavia: maito, pähkinät ja puupähkinät. Tarkista aina ainesosien pakkaukset, jos sinulla on allergia.

Esivalmistelut

Ainesosat

0,5 kuppirice, rinsed
0,25 kuppimoong dal, rinsed
3,5 kuppiwater
0,75 tlsalt

tempering

2 rklghee
10 kplcashew, halved
1 tlblack peppercorn, crushed
0,5 tlcumin seed
0,5 rklginger, grated
8 kplcurry leaf
0,25 tlasafoetida(valinnainen)

Välineet

pressure cooker · small pan · spoon

Valmistusohje

Vaihe vaiheelta

1
Combine the rice and moong dal in a pressure cooker with water and salt.
Kokin vinkki: 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.
Noin 15 min
Kokin vinkki: 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.
Noin 1 min
Kokin vinkki: 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.
Noin 2 min
Kokin vinkki: 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.
Noin 1 min
Kokin vinkki: Be careful as the curry leaves might splutter.
8
Stir in the asafoetida, if using, and cook for another 30 seconds.
Noin 1 min
Kokin vinkki: 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.
Noin 1 min
Kokin vinkki: 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.

Säilytä hyvänä

Säilytys

Store leftover pongal in an airtight container in the refrigerator.

Uudelleenlämmitys

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