Savory Pongal

备料

配料

做法

分步操作

1. 1

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

   烹饪提示： 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.

   约 15分钟

   烹饪提示： 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.

   约 1分钟

   烹饪提示： 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.

   约 2分钟

   烹饪提示： 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.

   约 1分钟

   烹饪提示： Be careful as the curry leaves might splutter.

8. 8

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

   约 1分钟

   烹饪提示： 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.

   约 1分钟

   烹饪提示： 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.