 |
Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
|
Pongal is a classic pooja dish in south India. You can think of it as south Indian khichdi. When I was a child, I always waited for Temple prasadam and when it was pongal, I was delighted. Ingredients:
1/4 cup cooking oil |
12 cashews |
2 dried red chile peppers |
1 teaspoon cumin seed |
1 teaspoon mustard seed |
10 black peppercorns |
1 pinch asafoetida powder |
1 cup split yellow lentils (moong dal) |
1 cup rice |
1/2 cup shredded coconut |
2 green chile peppers, chopped |
1/2 teaspoon ground turmeric |
salt to taste |
3 1/2 cups water |
2 tablespoons ghee |
1/4 cup chopped cilantro leaves |
1/4 cup shredded coconut |
Directions:
1. Heat the oil in a pressure cooker. Fry the cashews in the hot oil until golden brown; remove from oil and set aside. Cook the red chile peppers, cumin seed, mustard seed, peppercorns, and asafoetida in the hot oil for 2 minutes. Stir the lentils into the mixture and cook another 2 minutes. Add the rice, 1/2 cup coconut, green chile peppers, turmeric, salt, and water; stir.
2. Close the lid of the pressure cooker and bring to 15 pounds of pressure; cook about 35 minutes. Relieve the pressure from the cooker; stir the cashews and ghee into the mixture. Garnish with the cilantro and 1/4 cup shredded coconut to serve.
|
|