Few days back, we happened to stop for a quick brunch @ Murugan’s Idli shop. People from Chennai would definitely know this shop as it is quite famous for its delightful south Indian dishes. Guessed you would have, my Huss went for Pongal. It was then that I understood how he had loved this dish. Ever since I wanted to try it at home and have been browsing for recipes. I have adapted this recipe from Chefinyou.com.
Serves – 1; Preparation time – 20 mins.
~* What U Need *~
Raw rice – ½ cup
Moong dhal – 3-4 tablespoons
Salt to taste
Tempering:
Cumin seeds – 1//2 teaspoon
Peppercorns – 1 teaspoon
Ginger – Peeled and sliced – 10-15 pieces
Asafoetida powder – a pinch
Curry leaves – 1 sprig
Cashews – 5- 10
Ghee – 3 teaspoons
Moong dhal – 3-4 tablespoons
Salt to taste
Tempering:
Cumin seeds – 1//2 teaspoon
Peppercorns – 1 teaspoon
Ginger – Peeled and sliced – 10-15 pieces
Asafoetida powder – a pinch
Curry leaves – 1 sprig
Cashews – 5- 10
Ghee – 3 teaspoons
How I Made itWash and clean rice and lentils well. Mix them both and add 1 ½ cups of water and pressure cook for 10-15min – or until 3-4 whistle. Since it was my first attempt, I was not sure about the quantity and hence used 2 tablespoons of lentils only. It was not enough and hence you can use 3-4 tablespoons.
Meanwhile in a little ghee, add the ginger slices, and then add peppercorns and cumin and sauté. Then add curry leaves and asafoetida, stir it for 2-3 seconds and remove with a spoon
In the same pan, add the cashews and roast them till golden brown.
Now add salt, spice/nut mixture to the cooked rice/lentils and mix well.
Serve hot with coconut chutney / sambar.
The only backdrop was that there were not enough lentils. Otherwise it was delicious. Said Mr A.
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