PONGAL WITH COCONUT CHUTNEY

‘Eat breakfast like a king,lunch like a prince,fine like a pauper’– A popular adage suggest s ! Indeed it’s good saying. Many people often skip breakfast in the name of dieting,lack of time in their busy schedule. Breakfast kick-start your metabolism, helping you burn calories throughout the day. It also gives you energy you need to get things done and helps you focus in your daily routine. Dals are high on protein and when mixed with rice, the amount of fiber and antioxidants double up. This humble dish will provide you with vitamin A , E, D, and K that help in decreasing inflammation and promote immunity. Ghee is a powerhouse of Omega 3 fats. Rice and dal are an eclectic mix of amino acids. Both ingredients complement each other and offer a complete profile of amino acid. Ven pongal is a very popular breakfast in south india specially in tamilanadu region.basic ingredients for this traditional recipe are rice,moong dal,black pepper and ghee. It is served with sambar and coconut chutney.

INGREDIENTS:

Split yellow moong lentil- 1 cup

Rice- 1 cup

Water- 3 1/2 cups

Black pepper- 1 tsp

Cumin seeds- 1 tsp

Salt to taste

Tempering:

Ghee – 3 tbsp

Cashews- few

Black pepper- 1 tsp

Cumin seeds- 1 tsp

Curry leaves few

Ginger- 1 tsp (finely chopped)

Prep time: 10 minutes

Cooking time: 10 minutes

Total time: 20 minutes

Tips:

1. Dry roast moong Dal slightly for better taste.

2. Drizzle ghee liberally for enriched taste.

3. Freshly crushed pepper & cumin gives great aroma and flavor to the dish.

4. In place of white rice one can use brown rice/quinoa/millets.

PROCEDURE:

1. Dry roasted moong Dal till nice aroma comes from it. Keep aside

2. Dry roast 1 tsp of pepper and cumin. let it cool. Coarsely crush in a mortar and pestle. Keep aside

3. Wash and soak dal & rice for 10 minutes. Soaking Dal&rice before cooking aids digestion and absorption.

4.In a pressure cooker take 2 tbsp of ghee. To this add ginger pieces, cumin,pepper,cashew nuts and curry leaves.

5. Now add soaked rice(drain water) to the cooker. Fry for a minute. Add 3 1/2 cups water and salt. Close cooker lid.

* If you more softer PONGAL you can add 4 cups water.

6.Switch off flame after 1 whistle. Let it cool.

7. Open the lid and sprinkle coarsely crushed Cumin and pepper powder.

8. Garnish with fried cashews. Serve hot with chutney and sambar.

CHUTNEY:

Ground nuts- 1 tbsp

Roasted chana Dal- 3 tbsp

Coconut- 1/2 cup(pieces)

Green chillies- 3 to 4

Tamrind paste- 1/4 tsp (optional)

Cumin seeds- 1 tsp

Salt to taste

Seasoning:

Mustard seeds- 1/2 tsp

Red chillies- 2

Curry leaves few

Oil – 1/2 tsp

Procedure:

1. In a pan take 1 tsp oil add splitted green chillies, cumin. Let it splutter.

2. To this add ground nuts and fry well.now add roasted chana Dal. switch off and let it cool.

3. In a mixer jar grind all ingredients with salt by adding little by little water.adjust consistency.

4. Transfer in to a bowl.

5. Seasoning:

In a kadai add heat 1/2 tsp oil and add mustard,red chillies and curry leaves.

. Add this to the chutney. Serve with hot PONGAL.

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