BreakfastMain Course

Savory Pongal

Name: Savory Pongal
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 portioner
Cuisine: indian
Ingredients: 0,5 kopp rice rinsed; 0,25 kopp moong dal rinsed; 3,5 kopp water; 0,75 tsk salt; 2 msk ghee; 10 st cashew halved; 1 tsk black peppercorn crushed; 0,5 tsk cumin seed; 0,5 msk ginger grated; 8 st curry leaf; 0,25 tsk asafoetida (valfritt)

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.

Ett originalrecept av Forkin

Total tid: 35 min
Portioner: 4
Svårighetsgrad: Lätt

VegetarisktGlutenfritt

Allergeninformation: kan innehålla mjölk, nötter och trädnötter. Kontrollera alltid ingrediensförpackningen om du har en allergi.

Förberedelser

Ingredienser

0,5 kopprice, rinsed
0,25 koppmoong dal, rinsed
3,5 koppwater
0,75 tsksalt

tempering

2 mskghee
10 stcashew, halved
1 tskblack peppercorn, crushed
0,5 tskcumin seed
0,5 mskginger, grated
8 stcurry leaf
0,25 tskasafoetida(valfritt)

Utrustning

pressure cooker · small pan · spoon

Gör så här

Steg för steg

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

Håll det gott

Förvaring

Store leftover pongal in an airtight container in the refrigerator.

Uppvärmning

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