Moong Dal Pongal

It’s a south Indian dish, which goes well with coconut chutney, kothsu, or sambar. I have roasted the main ingredients before cooking. I hope you will enjoy having this moong dal pongal and getting to make this nutritious breakfast in your kitchen!!!

 

Ingredients

Raw Rice – 1 cup

Moong Dal – 1 ½ cups

Hing – a pinch

Cumin Seeds – 1 tsp

Pepper Corn – 1 tsp

Half sliced Green Chilli – 3

Cashew Nuts – ¼ cup

Finely Chopped Ginger – 2 tsp

Curry Leaves – 2 springs

Chopped Coriander Leaves – 2 tsp

Salt to taste

Ghee – ¼ cup

Method

Heat a tsp of ghee in a pan; add moong dal then dry roast for 3 minutes. 

Then add raw rice and keep roast for another 2 minutes on a low flame and keep it aside.

Take a pressure cooker; add roasted moong dal, rice, salt, cumin seeds, and green chilli and add water (1:3) then put the lid; keep cook until 5 to 7 whistles comes out.

In a pan, heat remaining ghee and add cumin seeds, cashew nuts, chopped ginger, hing, curry leaves and crushed pepper corns. 

Saute this and add into mashed rice, mix this well.

Garnish with chopped coriander leaves. And serve with coconut chutney or sambar…