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Pongal Rice Recipe: A Delicious South Indian Comfort Food

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Chakkara Pongal with Brown Rice Recipe Saffron Trail
Chakkara Pongal with Brown Rice Recipe Saffron Trail from www.saffrontrail.com

Description

Pongal is a popular rice dish from South India, traditionally served during the harvest festival of Pongal. It is a comfort food that is not only easy to make but also delicious and healthy. Pongal rice is made with rice and yellow moong dal, cooked in ghee along with a few spices and topped with cashews and raisins. It is a perfect dish for breakfast or lunch and is usually served with coconut chutney and sambar.

Prep Time

The preparation time for Pongal rice is around 10 minutes. This includes measuring the ingredients, washing the rice and dal, and chopping the cashews and raisins.

Cook Time

The cook time for Pongal rice is around 20 minutes. This includes cooking the rice and dal in a pressure cooker or a pot, tempering the spices in ghee, and finally, adding the tempering to the cooked rice and dal.

Ingredients

For the rice:
  • 1 cup rice
  • 1/2 cup yellow moong dal
  • 3 cups water
  • 1/2 tsp salt
For the tempering:
  • 2 tbsp ghee
  • 1 tsp cumin seeds
  • 1 tsp black pepper
  • 1 inch ginger, grated
  • 10-12 curry leaves
For the garnish:
  • 10-12 cashews, chopped
  • 10-12 raisins

Equipment

  • Pressure cooker or pot
  • Pan for tempering
  • Knife for chopping
  • Spatula for stirring

Method

  1. Wash the rice and moong dal together and drain the water.
  2. Add the rice and dal to the pressure cooker or pot with 3 cups of water and 1/2 tsp of salt.
  3. Cook the rice and dal on medium heat for 3-4 whistles in the pressure cooker or 20-25 minutes in a pot.
  4. Once the pressure is released, open the cooker or pot and stir the rice and dal well.
  5. In a pan, heat the ghee on medium heat.
  6. Add the cumin seeds and black pepper and let them splutter.
  7. Add the grated ginger and curry leaves and sauté for a few seconds.
  8. Add the tempering to the cooked rice and dal and mix well.
  9. For the garnish, heat a small pan and roast the cashews and raisins until the cashews turn golden brown.
  10. Sprinkle the roasted cashews and raisins on top of the Pongal rice and serve hot with coconut chutney and sambar.

Notes

  • Make sure to wash the rice and dal thoroughly to remove any impurities.
  • Adjust the salt and spices according to your taste.
  • If you don't have a pressure cooker, you can cook the rice and dal in a pot on medium heat until they are soft and cooked.
  • You can also add chopped vegetables like carrots, beans, and peas to make the dish more nutritious.

Nutrition Info

One serving of Pongal rice (200g) contains approximately:
  • Calories: 320
  • Protein: 9g
  • Fat: 8g
  • Carbohydrates: 55g
  • Fiber: 7g

Recipe Tips

  • If you prefer a creamier texture, you can add more water while cooking the rice and dal.
  • Make sure to sauté the spices well in the ghee to release their flavors.
  • You can also add a pinch of asafoetida (hing) to the tempering for added flavor.
  • To make the dish vegan, you can use oil instead of ghee and skip the cashews.
  • Leftover Pongal rice can be refrigerated for up to 2 days and reheated in the microwave or on the stovetop.

Enjoy the delicious and comforting Pongal rice with your loved ones!


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