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Pongal Recipe Recipe

Pongal Recipe is a popular Indian Breakfast
Author :
 
On :
Tuesday, 16 May, 2017
Category :
Vegetarian Recipe
Course :
Breakfast Recipe
Cuisine :
Indian Recipe
Technique :
One Dish Recipe
Difficulty :
Easy
Servings :
Serves 2
RATINGs :
Rated 4 based on 100 votes
4

Ingredients

  • 1 cup - rice.
  • 1/4 cup - moong dal.
  • 1/2 tsp - Turmeric powder.
  • 1 cup - Coconut (desiccated).
  • 2 tbsp - ghee.
  • 1 tsp - oil.
  • 5-7 cups - water.
  • .
  • Tempering: 1/2 tsp - mustard seeds.
  • 4-5 peppercorns, crushed.
  • 1/2 tsp - jeera/cumin seeds.
  • 4-5 curry leaves.
  • 2-3 red dry chillies.
  • 2-3 shallots, finely cut in half (optional)| Seasoning: 1/2 tsp - pepper powder.
  • Salt to taste.
  • 1/2 tsp - Turmeric powder| For garnish: 3-4 cashews ( fried).
  • 3-4 Almonds (fried).
  • 1 tbsp - coconut, cut in small pieces (optional).
  • Coriander, finely chopped.
  • 1/2 tsp - pepper powder.
  • How to Make Pongal Recipe:

    1. Pre-preparation:
    2. Soak rice and dal separately in water for about 15-20 mins.
    3. In a pressure cooker or a big heavy bottom wok or kadai. Add the oil and ghee and once hot add all the ingredients for tempering.
    4. Remove moong dal from water and fry it with the tempered ingredients till you get the aroma of fried dal.
    5. Add the desiccated coconut, crushed pepper corn and all the seasoning ingredients and mix well.
    6. Remove rice from water and give it a good stir ensuring the rice is blended well with the other ingredients.
    7. Add 5-6 cups of water if using a pressure cooker or a little more if cooking in a wok or big pan.
    8. Your final result should be well blended and super soft mushy rice.
    9. Remove from heat and set aside.
    10. In another wok, add ghee and the garnishing ingredients. For a rich pongal, you could add more ghee than suggested or simply replace it with vegetable oil if you are conscious about all the fat.
    11. To the sauteed and browned garnishing, add the rice mixture and garnish with chopped coriander.
    12. Serve hot with varieties of chutney or piping hot sambhar.




     

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