Chakkara pongal (sweet pongal - made of jaggery), Ven Pongal (white color),Sambar & Vada
A delicious and healthy breakfast dish in Tamil Cuisine!!!
Please use same measuring cup to measure rice, moong dal and water.
3/4 cup Silky raw rice ( pacharisi ) (Indian standard measuring cup of 200 ml / 8 oz capacity)
1/4 cup moong dal
3 3/4 cups water
1/2 teaspoon cooking oil
1 pinch turmeric powder
1/2 teaspoon salt
1 tablespoon ghee
2 teaspoon jeera ( cumin seeds )
1 spring curry leaves (6 no)
1 green chilli, slit lengthwise
1/2 - inch ginger, finely chopped
1 teaspoon peppercorns
2 teaspoon cashew nut, splits
2 pinches hing ( asafoetida ), optional
Wash and clean dal and rice. Do not soak rice and dal in water.
Mix rice, moong dal, turmeric powder, oil, water and salt and cook in a pressure cooker. Reduce heat from high after 3 rd whistle (3 quick whistles) to low and cook again for 5 minutes.
Allow the cooker to cool naturally. Open the lid. Rice and dal mixture will be thick and there won’t be any trace of water.
In a pan, heat ghee. Add cumin seeds ( jeera ) and saute for few seconds or till fragrant and light golden color.
Add slit green chillies, chopped ginger, curry leaves, peppercorns, split cashew nuts and hing ( optional ). Fry on a low heat for 5 - 8 minutes or till cashew nut turns golden color and fragrant. Pour this seasoning over pongal and mix well. Serve hot with sambar, vada and filter coffee.