BreakfastMain Course

Savory Pongal

Name: Savory Pongal
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 porții
Cuisine: indian
Ingredients: 0,5 cană rice rinsed; 0,25 cană moong dal rinsed; 3,5 cană water; 0,75 linguriță salt; 2 lingură ghee; 10 buc. cashew halved; 1 linguriță black peppercorn crushed; 0,5 linguriță cumin seed; 0,5 lingură ginger grated; 8 buc. curry leaf; 0,25 linguriță asafoetida (opțional)

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.

O rețetă originală de Forkin

Durată totală: 35 min.
Porții: 4
Dificultate: Ușoară

Dietă vegetarianăFără gluten

Informații despre alergeni: poate conține lapte, nuci și fructe cu coajă lemnoasă. Verifică întotdeauna ambalajele ingredientelor dacă ai o alergie.

Pregătirea ingredientelor

Ingrediente

0,5 canărice, rinsed
0,25 canămoong dal, rinsed
3,5 canăwater
0,75 lingurițăsalt

tempering

2 lingurăghee
10 buc.cashew, halved
1 lingurițăblack peppercorn, crushed
0,5 lingurițăcumin seed
0,5 lingurăginger, grated
8 buc.curry leaf
0,25 lingurițăasafoetida(opțional)

Ustensile

pressure cooker · small pan · spoon

Mod de preparare

Pas cu pas

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

Păstrează gustul bun

Păstrare

Store leftover pongal in an airtight container in the refrigerator.

Reîncălzire

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