Tasty & healthy Pongal. Quickly made when you run out of vegetables.
INGREDIENTS
1. Rice – 1 ½ cup (unwashed)
2. Yellow split moong dal – 1 cup (unwashed)
3. Clarified butter/ghee – 1 tsp
4. Crushed / whole peppercorn – ¼ tsp
5. Salt to taste
6. Green chili & dry red chili to taste
7. Water – 5 cups (room temperature)
FOR TEMPERING
1. Clarified butter/ghee – 1 tsp
2. Cumin seeds – ¼ tsp
3. Peppercorn – ¼ tsp
METHOD
1. Heat 1 tsp ghee in a cooker on a low flame.
2. Add ¼ tsp crushed or whole peppercorn.
3. Add 1 cup unwashed yellow split moong dal.
4. Fry until golden brown( low flame)
5. Add 1 ½ cup unwashed rice.
6. Fry for a minute.
7. Add green chili, dry red chili & salt. Mix well.
8. Add 5 cups of room temperature water.
9. Pressure cook till 4 whistles on a medium flame.
10. Open the cooker once the pressure is gone.
11. Add the tempering & mix well.
TEMPERING – Method
1. Heat 1 tsp ghee in a pan.
2. Add ¼ tsp cumin seeds
3. Add ¼ tsp peppercorn. Let it splutter. Switch off.
TIPS
• If you want the Pongal to be mushy, then add 6 cups of water & pressure cook till 6 whistles on a medium flame.