BreakfastMain Course

Savory Pongal

Name: Savory Pongal
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 porsiyon
Cuisine: indian
Ingredients: 0,5 su bardağı rice rinsed; 0,25 su bardağı moong dal rinsed; 3,5 su bardağı water; 0,75 çay kaşığı salt; 2 yemek kaşığı ghee; 10 adet cashew halved; 1 çay kaşığı black peppercorn crushed; 0,5 çay kaşığı cumin seed; 0,5 yemek kaşığı ginger grated; 8 adet curry leaf; 0,25 çay kaşığı asafoetida (isteğe bağlı)

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.

Forkin tarafından hazırlanan özgün tarif

Toplam süre: 35 dk.
Porsiyon: 4
Zorluk: Kolay

VejetaryenGlütensiz

Alerjen bilgisi: süt, kuruyemişler ve sert kabuklu yemişler içerebilir. Alerjiniz varsa malzeme ambalajlarını mutlaka kontrol edin.

Ön hazırlık

Malzemeler

0,5 su bardağırice, rinsed
0,25 su bardağımoong dal, rinsed
3,5 su bardağıwater
0,75 çay kaşığısalt

tempering

2 yemek kaşığıghee
10 adetcashew, halved
1 çay kaşığıblack peppercorn, crushed
0,5 çay kaşığıcumin seed
0,5 yemek kaşığıginger, grated
8 adetcurry leaf
0,25 çay kaşığıasafoetida(isteğe bağlı)

Ekipman

pressure cooker · small pan · spoon

Hazırlanışı

Adım adım

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

Tazeliğini koruyun

Saklama

Store leftover pongal in an airtight container in the refrigerator.

Yeniden ısıtma

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