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 skodelica rice rinsed; 0,25 skodelica moong dal rinsed; 3,5 skodelica water; 0,75 žlička salt; 2 žlica ghee; 10 kos cashew halved; 1 žlička black peppercorn crushed; 0,5 žlička cumin seed; 0,5 žlica ginger grated; 8 kos curry leaf; 0,25 žlička asafoetida (neobvezno)

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.

Izvirni recept avtorja Forkin

Skupni čas: 35 min
Porcije: 4
Zahtevnost: Lahko

VegetarijanskoBrez glutena

Informacije o alergenih: lahko vsebuje mleko, oreščki in drevesni oreščki. Če imate alergijo, vedno preverite embalažo sestavin.

Priprava

Sestavine

0,5 skodelicarice, rinsed
0,25 skodelicamoong dal, rinsed
3,5 skodelicawater
0,75 žličkasalt

tempering

2 žlicaghee
10 koscashew, halved
1 žličkablack peppercorn, crushed
0,5 žličkacumin seed
0,5 žlicaginger, grated
8 koscurry leaf
0,25 žličkaasafoetida(neobvezno)

Oprema

pressure cooker · small pan · spoon

Postopek

Korak za korakom

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

Shranjevanje

Store leftover pongal in an airtight container in the refrigerator.

Pogrevanje

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