Pongal is a four day harvest festival celebrated by Tamil speaking people. Two types of pongal dishes are cooked during this day, Ven pongal (spicy pongal) and Sakkarai pongal (sweet pongal). The pongal varieties are offered to Sun God during the festival. When I was little my grandma once told me that pongal is made soft and mushy because Sun God is old and cannot eat anything that is hard or crunchy… fascinating isn’t it?
Preparation time: 30 minutes
Ingredients:
Rice: 1 cupMoong dal: ½ cup
Green Chillies: 1
Ginger: ½ inch piece (grated or finely chopped)
Whole black pepper: 1 tsp
Cumin seeds: ½ tsp
Cumin seeds: ½ tsp
Ghee: 2 tsp
Cashew nuts: 6-8
Curry leaves: 5-6 leaves
Method:
In a pan dry roast rice and moong dal till the moong dhal turns golden brown.
Wash well and steam to cook with 4 ½ cups of water (1:3 ratio) or pressure cook (4-5 whistles).
Take 2 tsp of ghee and the pepper seeds, cumin seeds till the cumin splutters
Fry cut green chillies, grated ginger and curry leaves in little ghee and add this to the cooked rice-dhal.
Fry cashews in remaining ghee and garnish.
Mix well and serve hot with a little ghee.
Method:
In a pan dry roast rice and moong dal till the moong dhal turns golden brown.
Wash well and steam to cook with 4 ½ cups of water (1:3 ratio) or pressure cook (4-5 whistles).
Take 2 tsp of ghee and the pepper seeds, cumin seeds till the cumin splutters
Fry cut green chillies, grated ginger and curry leaves in little ghee and add this to the cooked rice-dhal.
Fry cashews in remaining ghee and garnish.
Mix well and serve hot with a little ghee.
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