Since Pongal rice is connected with the festival of nature, it is mainly cooked as a Naivedam – offering food to god. Quick, delicious and nutritious, Pongal rice is main breakfast among South Indian. Known as a Ven Pongal in the south, it has many flavors and variation to go about every time you enter your kitchen.Here I have adopted a very a simple style instead of Naivedam. This Khara Pongal must be looked forward to for its aroma of Pure ghee made of cow milk.So, ready to eat Rice Pongal? Let’s cook first.
|Prep Time: 5 Mins||Cooking Time: 20 Mins||Servings: 3 to 4|
Note: The ingredients required are mentioned below; therefore go through the process carefully to understand the making.
What it takes?
Recipe Type: Breakfast / Cuisine: Indian, South Indian / Equipment Used: Pressure Cooker and Frying Pan
Lets see how to cook rice pongal
Process: Moong Daal Broiling
Step 1: Pick 1/2 cup of moong dal initially to dispose of stones assuming any.
Step 2: Bring out the small pan or a small kadai and pour the moong lentils.
Step 3: On a low flame roast the moong daal lentils until they start spreading aroma. Keep blending frequently while roasting.
Step 4: Once roasted, take Moong Daal daal in another bowl. Rinse and wash the Moong Daal.Add 1 cup Rice into the same bowl of Moong Daal.
Step 5: Rinse and wash both; the Rice and Moong Daal in a running water at least for 3 times.
Cooking Rice and moong Daal:
Step 1: Deplete the Moong Dal and Rice off the water exceptionally well.
Step 2: Pour them into the pressure cooker filled with 4 cups of water.
Step 3: Now it’s time to add the spices and seasoning elements – cumin seeds, hing, chopped ginger, and obviously the salt according to the taste.
Step 4: Make sure you have added enough water based on the quality of the Moong Daal. If necessary, add more water.Keep pressure cooker on a medium flame and let it whistle at least 4 to 5 times.
Step 5: Give the pressure cooker a time to settle its pressure naturally.Once pressure gets off, open the lead and check the cooked Rice and Moong Daal for consistency, accuracy and thickness.
Step 6: If the Rice and Moong Daal have cooked well just like a Pulao, add 1 and a half cup of water and blend it really well.Once you are sure of Rice and Moong Daal cooked well, close the lip of the pressure cooker and keep it on a side to cook the seasoning.
Making the Seasoning:
Step 1: Bring out the another pan and heat the pure Ghee made of cow milk.Once Ghee gets really hot, add cumin seeds and allow it to get spluttered.Now comes the time to add Cashews to the pan.
Step 2: Sear till the cashews turn out to be light golden brown.Once you see Cashews become golden brown, add curry leaves and black pepper to the mixture.
Step 3: Blend the mixture exceptionally well and sear till the curry leaves wind up plainly fresh.Now add this seasoning mixture to the Rice Pongal and mix it really well.
Step 4: Close the lid of the cooker after mixing the seasoning to allow it spices to get immersed well and add flavor the the Pongal.Well, you are done with the most delicious Pongal in approximately 15 to 20 mins.
Serve the Rice Pongal with coconut chutney or Sambar.
What you need to cook rice pongal
- 1 cup regular rice (100 g)
- 1/2 cup moong dal (60 g)
- 1 tsp cumin seeds (jeera)
- 1/4 tsp asafoetida (hing)
- 1 inch chopped ginger (adrak)
- 4 cups of water
- Turmeric as needs
- salt as required
- 1 tsp cumin seeds (jeera)
- 1 tsp black pepper (kali mirch)
- 1 sprig curry leaves (kadi patta)
- 10 to 12 cashews (kaju)
- 4 tbsp pure ghee
- 2 tbsp oil
Tips and Variations:
1.) The moong lentils just should be broiled till they wind up noticeably fragrant. no compelling reason to cook it until terns dark.
2.) You can add additional Ghee to the Pongal tropically to add more flavor to it.
3.) If you get to eat pongal in wedding or in the hotel, all the ingredients are mixed at the time of cooking rice and Moong Daal itself.
4.) If you wish, you can customize the taste of the Pongal by adding some raw veggies st the end.
Health benefits of Rice:
The most important health benefit it Rice is it’s very light on stomach and for digestion. It does not let fat accumulated and keeps diabetes in check for long time. It promotes cardiovascular strength and prevents many types of cancer. Moreover, in Ayurveda, Rice is considered to be one of the ten must have ingredients in daily meal in take.
Calories: 233 kcal
The Importance of Rice Pongal
Cultural diversity of India is something we often speak about, but forget the fact that even our culinary preferences are also somewhere have aligned to our culture and our festivals. Except regular food we cook on a daily basis, Indian dishes have some or the other religious or cultural connotation.
In fact, special dishes used to be made only when there is a special festival or occasion is around. However, as culture grows with the time and social needs many of those dishes have become part of our daily routine. One such delicious dish is Rice Pongal.
It’s rare in the south if someone hasn’t heard about the Pongal. Like Baisakhi in the North, Pongal is a harvest festival in the South – A thanksgiving to nature. Celebrated in mid January, it cherishes the cultivation and harvesting of mainly rice along with other cereals.