Adapted from Cookbook:Khara Pongal (Rice and Mung Bean Porridge) (Wikibooks) by Wikibooks contributors
Photo: "Aesthetic Ven Pongal.jpg" by Thamizhpparithi Maari, CC BY-SA 4.0
★ 0.0
- Wāhanga:
- 6–8
- Uaua:
- Waenga
pongalsouth indianindianricemung bean
Ngā Kai
Serves 6
½ cup
white rice
½ cup
moong dhal
3 cups
water
½ tablespoon~
turmeric powder
¼ cup
cashew nuts, chopped
10
curry leaves
1 tablespoon~
black pepper, coarsely ground
1 tablespoon~
cumin seeds
2
green chillies, split lengthwise
1 tablespoon
oil
1 tablespoon
ghee, or substitute butter
½ tablespoon~
mustard seed
=
salt, to taste
Tikanga
- Cook the rice and dhal together with turmeric powder in a pot or pressure cooker until mushy.
- Heat a little ghee in a large pan and brown the cashew nuts. Remove them from the pan.
- Add the rest of the ghee and the oil and heat.
- Throw in all of the spices, starting with the mustard seed and finishing with the cashew nuts.
- Mix in the rice and dhal, warming through. If it is too thick, add a little water.
- Add salt and extra ghee to taste. You can also add some grated coconut at the end.
