Pongal – Rice & Lentil Combination
In Sankranti usually, a combination of til/sesame and jaggery is consumed with kite flying. In Lohri, it all related to bhangra/giddha, bonfire and revri/popcorn. In Pongal, we make a recipe with the same name as Pongal or Khara Pongal. This is a savory Pongal recipe.
Servings 3 Serving
¾ cup moong dal ¾ Cup rice 7-10 Pepper Corns- crushed lightly ¾ Tsp mustard seeds 3-5 Green chilies slit into halves 2 Tsp Lemon juice 1 Tsp turmeric powder 1 Tsp fresh ginger paste 10-12 Curry leaves 1 Tsp of cumin seeds 2 Tbsp of Ghee Salt as per taste Chopped coriander leaves for garnishing
Soak dal and rice for half an hour. Heat ghee in a pan and add cumin seeds & mustard seeds. When they start crackling add slit green chilies, curry leaves, crushed peppercorns & ginger paste. Fry for a minute and then add turmeric powder & salt. To this add soaked dal and rice and stir it for a minute. Add 2.5 cup of water and cover it with the lid. If you want more watery than add more water accordingly. Once it is completely cooked garnish it with chopped coriander leaves & lemon juice and serve hot with pickle or curd. Serving: 0 g | Carbohydrates: 0 g | Protein: 0 g | Fat: 0 g | Saturated Fat: 0 g | Polyunsaturated Fat: 0 g | Monounsaturated Fat: 0 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 0 mg | Potassium: 0 mg | Fiber: 0 g | Sugar: 0 g | Vitamin A: 0 IU | Vitamin C: 0 mg | Calcium: 0 mg | Iron: 0 mg