Pongal

Pongal takes me down memory lane to my college days. Us hostelers used to eat pongal on Tuesdays for breakfast. We had a hard time keeping awake in class after eating pongal. I remember that I used to ask questions in classes just to keep awake. 

That said I assure you that this recipe wont be heavy, due to the seasonings used. This is a simple and a fast recipe cooked in a pressure cooker. Its also very nutritious. I tweaked my mom and mother in laws recipe and came up with this.

Cooking time:15 min

Serves:2-3

Ingredients:

• 1 cup raw rice (sona masoori).
• 1/2 cup split green gram dal.
• 5 cups water.

To temper:

• 1 Small piece Ginger.
• 1 Green chillis.
• 1/2 tbsp black pepper.
• 1/2 tbsp Jeera.
• 1 tbsp Ghee.

Method:

• Wash the rice and dal separately. 

• Add 5 cups of water to the dal rice mixture.

• Pressure cook it for 2 whistle (if you want a little thick consistency) otherwise reduce the water and cook it for 1 whistle.
• Add  ghee to the sauce pan.
• Grind the jeera and pepper and add it to ghee and saute for 1 min.
• Add green chillis and ginger and saute for 1 min.

• Add the tempered mixture to the cooked pongal.
• Add salt to pongal and mix well.

• Pongal is ready to be served.

• I made Sambar as the side dish.
• I sometimes add raisins to the pongal to offset the spice for my daughter.

Note:

• Pongal has to be cooked well (mushy) 
• Add more water than cooking the normal rice.

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