Moong Pongal:
Pongal is one of the main dishes in the South Indian diet. It’s one of the healthiest options, one can make. It’s a combination of rice and yellow moong dal(kind off south indian khichdi). I have tried this dish with moong (green dal) instead of yellow moong dal. Pongal tastes best when served hot and is generally served with some raita. The pepper in it gives a nice spicy twist to it and is ideal for winters. It takes about 10-12 minutes for preparation, one of the easiest and quickest recipe to make. Whenever I feel bored to cook something elaborate or when it gets chilly here in B’lore, pongal is definitely a life saver.
Moong: 3/4 cup (pre soaked for 2-3 hrs)
Rice: 1 cup (cooked)
Ginger : 1 teaspn (finely chopped)
Green chillies: 2-3 nos.
Freshly Grated Coconut : 2 table spns
Curry Leaves: 4-5 nos
Fresh Corriander to Garnish
Pepper Powder: 1.5 teaspn
Cumin powder: 1/2 teaspn
Coriander Powder: 1/2 teaspn
Salt to Taste
Asafoedita: a pinch
Oil: 1 tablespn
Mustard seeds: 1/2 teaspn
Cumin seeds: 1/2 teaspn
Turmeric powder : 1/2 teaspn
Water: 1/2 cup
Procedure:
Pressure cook, moong (3-4 whistles) and keep aside. You could also cook the rice and keep aside. In a wok, heat some oil, add mustard seeds, cumin and let them splutter. Add some asafoedita, chillies and curry leaves. To this add cumin, pepper, corriander powder, turmeric powder and chopped ginger. Add cooked moong to this mixture and stir for a while. Add salt and some water and let the moong get cooked. Mix the cooked rice with the moong mixture and stir well. Garnish it with some freshly grated coconut and fresh corriander and roasted cashew nuts. You can serve it hot with some raita, but I love to have this pongal with plain curds. Hmm..heavenly.
Nice variation Shubs! Will definitely try 🙂
Thanks for sharing.
hey thanks..yea try and let me know.
Hey btw, just a small doubt – are you referring to moong daal or moong lentil?