Happy pongal to all of you, may this year brings in lots of good health, wealth and prosperity into each and everyone’s lives. This is a very special day and what can be best but to enjoy this special day with these simple and delicious pongal recipes….Well try them.
Simple Pongal– Dry roast 1/4th cup moong dal till it turns aromatic and switch off the flame. Then mix 1/2 cup rice in it and rinse properly. In a pressure cooker take this rice and dal mix and add 1/2tsp cumin seeds, hing according to taste, 1tsp chopped ginger and salt and water for cooking. Cook on medium to high flame till 9-10 whistles. The consistency should be like a khichri or you can even mash the mix slightly once cooked. To prepare the tempering take another pan and add 2-3 tsp ghee to it, to this add cumin seeds, cashew pieces, black pepper and curry leaves and fry them till they become crisp. Pour this tempering over the pongal and serve hot with coconut chutney or sambar. For the vegetable version or vegetable pongal you can add veggies of your choice to the dal and rice mix.
Rava Pongal– Take 3tbsp of moong dal and roast it slightly on a low flame till it becomes aromatic. Rinse it properly and pressure cook it with some salt. Now heat a pan and dry roast 1/2 cup rava or sooji till it becomes aromatic. Take it in a plate and in the same pan heat some ghee and add cumin seeds, cashew, curry leaves, chopped ginger and crushed black pepper and fry slightly. To this mix pour water and bring it to boil, once the water starts boiling lower the flame and add rava while stirring it continuously with another hand. This step is necessary to make sure that there are no lumps while adding the rava. Now add cooked moong dal and cook until rava is cooked properly. Serve with chutney and pickle.
Sweet pongal– Take 1/2 cup rice and 1/3 cup moong dal and dry roast them until they become aromatic. Once done rinse them properly and pressure cook them till 9-10 whistles. Meanwhile take 1/2 cup chopped or grated jaggery and add it to a pan of 1/2 cup of water. On a low flame heat the jaggery till it dissolves completely. Once done add this jaggery syrup directly to the rice and dal mix. Remember to sieve it before adding it to the mix in order to get rid of any impurities. In a pan heat ghee and add cashew and raisins and fry until golden brown and crisp. Add this tempering to the pongal and serve warm. You can replace jaggery with sugar but jaggery is a healthier option.
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