Savory Pongal

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

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

   Tip van de kok: 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.

   Ongeveer 15 min

   Tip van de kok: 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.

   Ongeveer 1 min

   Tip van de kok: 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.

   Ongeveer 2 min

   Tip van de kok: 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.

   Ongeveer 1 min

   Tip van de kok: Be careful as the curry leaves might splutter.

8. 8

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

   Ongeveer 1 min

   Tip van de kok: 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.

   Ongeveer 1 min

   Tip van de kok: 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.