Rice Pongal

In a world of amazing flavors and lip smacking delicious food, at time we all crave something that’s yummy, simple and easy to make. Sometimes, and trust me, with someone like me most times I am always looking around for get set go recipes.

So, the story is. Yeah, of course there is a story. Every dish simple, plain, easy, tough, but if they are made by me there are always incidents or stories that connect them to me. No idea why but there are always scenes that pass through my eyes like a movie making me remember when I first saw, or tasted this dish or why am I inclined towards making it and after that each time I make that dish along with the reactions I get is what gets stored in my mind…Weird ??? Totally…LOLzzz

So, for this simple and scrumptious dish, the story is that my Mother in law is a big fan of Pongal. After Mr. Parveez and I got married and every time I traveled to India, we would have family vacations and most of them would be not to far, for instance since we are based in Bangalore, we would always take a trip to Ooty. Now my MIL isn’t a big fan of outside food. In fact she is very precise with her orders and with time I discovered that she mainly always orders dishes that are simple, because her logic is that restaurants always keep fancy dishes stocked up, so if you like eating fresh food, always order something nutritious that barely needs time to cook. Pongal was something she could every single day without a fuss.

Now with Pongal, its definitely a dish that barely needs any prep time. Its simple on the tummy and since it is runny, it can be served to small children as well, just minus the fancy additions we made to our Pongal.

Print Recipe

Pongal

Rice and lentil cooked together with mild tempering

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Cuisine

Indian

Prep Time

5 minutes

Cook Time

20 minutes

Servings

people MetricUS Imperial

Ingredients

• 1 cup Rice I used small grain but you can any kind you like
• 1 cup Moong daal
• 1/2 tsp Turmeric Powder
• 1/2 tsp Salt More or less according to your taste
• 1/4 cup Broken Cashews optional
• 3 No. Whole dry red chilies small and round preferred
• 1/4 tsp Cumin seeds
• 4 No, Garlic cloves Mashed
• 3 tbsp curry leaves
• 1/2 tsp whole black pepper
• 2 tbsp Ghee You can use oil too if you want

Cuisine Indian Prep Time 5 minutes Cook Time 20 minutes Servings people MetricUS Imperial Ingredients 1 cup Rice I used small grain but you can any kind you like 1 cup Moong daal 1/2 tsp Turmeric Powder 1/2 tsp Salt More or less according to your taste 1/4 cup Broken Cashews optional 3 No. Whole dry red chilies small and round preferred 1/4 tsp Cumin seeds 4 No, Garlic cloves Mashed 3 tbsp curry leaves 1/2 tsp whole black pepper 2 tbsp Ghee You can use oil too if you want

Votes: 0 Rating: 0 You: Rate this recipe!

Instructions

1. Wash the Rice properly.

   
2. Wash the Moong daal properly as well.

   
3. Pressure cook the Moong daal and Rice with turmeric powder and salt.

   
4. Cook till they blend in and are soft and mushy. Mix them well.

   
5. Add ghee to a pan and add cashews.

   
6. Once brown, take the cashews out of the ghee, leaving the remaining ghee in the pan. Add them to the boiled Rice and daal.

   
7. In the pan with the leftover ghee, add the garlic and cumin seeds.

   
8. After the cumin seeds splutter, add the whole black pepper and curry leaves.

   
9. Add the whole dry red chilies as well and let everything cook for a minute.

   
10. Add the tempering to the Boiled Rice and daal.