I am a big fan of Pongal since
my MBA days. Pongal used to be served
regularly at IIMA along with Medu Vada. It was a combination that I used to
look forward to at breakfast. Recently I searched online for quick pongal
recipes and found this one which comes very close to what was served on campus.
Method
1.
Wash 2 cups rice and ½ cup Moong Dal (Basically 4:1 proportion)
2.
Now cook the rice and moong dal in a pressure cooker with 7-8
cups of water and 1 tsp of turmeric for
2-3 whistles. The rice needs to be well cooked till soft.
3.
Remove from flame. Add salt to taste
4.
Give a tempering (chaunk) of whole 1 tsp black pepper, 1 tsp cumin seeds, 2 twigs of curry leaves and
1inch ginger finely chopped in 2 tbsp of ghee.
5.
Add to the rice mixture and serve.
You can also add ghee - fried cashews if you like.
You can also add ghee - fried cashews if you like.
Meena | 5 March 2012 at 07:32
Hey Shweta, Pongal looks yummy!We too follow a similar recipe but slightly different proportion of rice:moong dal (1:1/3) Also dry roasting moong dal before cooking it & adding a powder of ground curry leaves, cumin & black pepper at the end, adds to the flavor.