- Preeti Shridhar
Ven Pongal or Khara Bhaat is a great breakfast option. Somehow we enjoy it at dinner . It's pretty light on the stomach and can be russled up quickly.
Instead of whole peppercorns I prefer to use ground pepper. Personal choice.
This may not be the most authentic way of making Pongal but this is how we enjoy it.
Yellow moong dal 3/4 cup
Rice. 3/4 cup
Salt to taste
Water. 4 cups
Ghee 2 tbsp
Cashew nuts 2 tbsp
Peanuts 2 tbsp
Mustard seeds 1 tsp
Red chili 2
Curry leaves 10
Pongal spice 1 tbsp+1 tsp
Cumin seeds 2 tbsp
Peppercorn 1 tbsp
Dry roast cumin seeds and peppercorn on very low heat.
Once these cool down, grind into a powder.
Use as needed .
Extra can be stored in an airtight bottle.
Wash and soak dal and rice for 20-30 minutes.
Pressure cook with 2 cups of water for 2 whistle.
Let the pressure drop on its own.
Now add boiling hot water as needed to get the desired consistency.
This recipe gives slightly moist Pongal.
For tempering :
Heat ghee in a pan.
Fry cashews and peanuts. Remove them on a plate.
Now add asaefotida and mustard seeds.
Once seeds crackle add red chilli broken into pieces , curry leaves and spice mix.
Pour over Pongal.
Garnish with fried nuts.
Serve with a dollop of hot ghee.
Appalam is always welcome as a side.