BreakfastMain Course

Savory Pongal

Name: Savory Pongal
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 porcije
Cuisine: indian
Ingredients: 0,5 šalica rice rinsed; 0,25 šalica moong dal rinsed; 3,5 šalica water; 0,75 žličica salt; 2 žlica ghee; 10 kom cashew halved; 1 žličica black peppercorn crushed; 0,5 žličica cumin seed; 0,5 žlica ginger grated; 8 kom curry leaf; 0,25 žličica asafoetida (neobavezno)

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.

Izvorni recept autora Forkin

Ukupno vrijeme: 35 min
Porcije: 4
Težina: Lako

VegetarijanskoBez glutena

Informacije o alergenima: može sadržavati mlijeko, orašasti plodovi i orašasti plodovi s drveća. Ako imate alergiju, uvijek provjerite ambalažu sastojaka.

Priprema

Sastojci

0,5 šalicarice, rinsed
0,25 šalicamoong dal, rinsed
3,5 šalicawater
0,75 žličicasalt

tempering

2 žlicaghee
10 komcashew, halved
1 žličicablack peppercorn, crushed
0,5 žličicacumin seed
0,5 žlicaginger, grated
8 komcurry leaf
0,25 žličicaasafoetida(neobavezno)

Oprema

pressure cooker · small pan · spoon

Postupak

Korak po korak

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

Pravilno čuvanje

Čuvanje

Store leftover pongal in an airtight container in the refrigerator.

Podgrijavanje

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