Yet another comforting and filling breakfast from South India. It is Yen Pongal or khara pongal,made with very basic grains and spices.
I got acquainted to south Indian food at very young age not because my mom used to make idly ,dosa,sambar and all at home like every other household in India but it is because I get to know this community very well as our neighbours.In my hometown south Indian community can be found in abundance. Majority of them are Andhrians.Over 20 years we are there with all with these Andhrians families. How could we be untouched with the cuisine?
I would say the most fascinating part of living with multicultural society is cuisine exchange. Yes I have observed this trade of dishes for years now. I have seen all these south Indian aunties in our colony making rotis and other maharashtrian delicacies at their home, similarly south Indian especially Andhrian dishes are popular in all other non Andhrian houses in the colony including my own house. You won’t believe one kind of Andhrian tomato pachadi (chutney) is so popular that in tomato season every family in our colony is found making and relishing over this pachadi.
Today’s Ven pongal recipe is basic one pot meal and usually made as offering to God in South India.
- rice ¾ cup
- Split yellow moong dal ¼ cup
- Oil 1 tbsp
- ghee 1 tbsp
- Turmeric ½ tsp
- Curry leaves 4-5
- Ginger finely chopped - 1 tsp
- Cumin/ Jeera seeds 1 tsp
- Whole black pepper 1 tsp
- Cashew nuts 5-6
- Salt as per taste
- Dry roast moong dal and rice separately.
- Fry cashew s to light brown in ghee and keep it aside.
- Pressure cook Dal and Rice in a pressure cooker with salt and turmeric. The mix should be mushy once cooked.
- Heat oil in pan ,temper it with pepper, cumin seeds and curry leaves. Add grated ginger and sauté till its raw smell goes away.
- Mix the seasoning to rice dal mix and mix well. Garnish with cashews and serve hot.