This is one of the traditional and wholesome breakfasts of South India. It’s mostly consumed with Vada and coconut chutney, sometimes with sambar also. Pongal adds to the most preferred breakfast menu in most wedding ceremonies these days.
¾ Cup Rice
¼ Cup Pesarapappu/Green gram dal/Moong dal
1” Ginger (Chopped)
9-10 Black Pepper/Miriyalu
¼ Cup Onions (optional)
2-3 Green Chillies (chopped)
2 tsp Jeera/Cumin Seeds
10-12 Kaju/Cashew nuts
Little Turmeric powder
8-10 Curry Leaves
- Firstly, mix rice and dal. Clean with water at least twice and soak for some time, may be till you keep all the other ingredients ready.
- Take rice and dal in a cooking vessel or pressure cooker. Add 3 ½ to 4 Cups water to it and cook until they turn soft. If using a pressure cooker, cook till 3-4 whistles.
- Meanwhile, in another pan, heat 3-4 tsp cooking oil or ghee. Add Jeera, chopped ginger and black pepper. Allow them to splutter.
- Add vertically chopped onions and green chillies. Cook till the onions turn slightly brown.
- Add curry leaves, turmeric powder, cashew nuts and cook for a while.
- Now transfer this into the rice vessel while it is still cooking.
- Add salt and extra water if required. Cook till the ingredients blend well and serve hot with coconut chutney.