Savory Pongal

This is a typical Indian kid friendly recipe and made in every household. It comes in many different forms depending on which part of the country you come from. Almost every Indian has eaten this as one of their first solid foods!!

The last few days have been crazy with numerous visits to the doctor. Ovie is down with a viral fever and needs to eat non spicy food. I offered to make her kitchidi and she said 'NO NO'. However she agreed to eat the South Indian version of it - Pongal !!. Its nothing but a mixture of rice and yellow moong dal (lentil). Just plate it in style and Voila....you have Gourmet Pongal.

This recipe is easy to make and wholesome. Ideal for breakfast.

Serves: 3

Rice: 3/4 cup (any short grain rice - I used Kollam rice)

Moong dal / Split green gram: 1/4 cup

Water: 2 cups

Salt: to taste

Turmeric powder: a pinch

Seasoning:

Ghee / Butter: 2 tbsp

Jeera / Cumin seeds: 1/2 tsp

Mustard seeds: 1/2 tsp

Black Peppercorns: 1 tsp

Curry Leaves: 1 sprig

Cashewnuts: 7-8 split in half

1. Dry roast the moong dal until it turns a golden brown. Be careful not to burn it.

2. Wash and rinse the rice and dal. Add a pinch of turmeric and water and pressure cook it for 3 whistles.

3. When the pressure coooker is cool, open it and add salt to the rice - dal mixture. If it is too dry add some more water and bring it a boil. The consistency should be like that of porridge.

4. For the seasoning, heat ghee in a small pan. When hot, add the cumin and mustard seeds. When it crackles, add peppercorns, curry leaves and cashewnuts. Saute until brown and pour immediately on to the pongal mixtue. Mix well.

5. Serve it hot with Chutney and/or Sambhar.