Thursday, December 5, 2013

Ghee Pongal: A dish from Tamilnadu

For my daughter I try to cook something different everyday so that she loves to have food. Like all the other kids she is very choosy about her food. Most of us like to give our kids Rice at least one time of a day like rice dal and curry or some time just a simple rice preparation. My daughter likes rice, so something different with rice is something new to her so she enjoys a lot. One of a very famous Rice preparation of South India especially Tamilnadu is Pongal. A simple rice and dal combo which is flavored with lots of ghee and cashew nuts and served with sambar.  But I love to have pongal alone. PONGAL is Tamilnadu’s harvest festival which is coincided with MAKAR SANKRANTI.

The best part of this dish is the smell of ghee, fried cashew nuts and black pepper which make you hungry. My daughter just loves it so I can say this one is really good for small kids, a very simple and easy recipe for all of you.

1.Raw Rice: 1 cup.
2.Split Moong Dal: ¼ cup.
3.Water:4 cup.
4.Crushed ginger: ½ tea spoon.
5.Hing or asafetida: a pinch off.
6.Salt and sugar as per taste.
7.Ghee:3 table spoon.

To temper:
1.Cashew nute: 15 to 20 pieces (split).
2.Few curry leaves.
3.Few black pepper corn.
4.Few cumin seeds.


Dry roast the moong dal first, then wash the dal and rice together.

Now in a cooker add one table spoon of ghee slowly add the crushed ginger and the asafetida and fry for few seconds now add the washed rice and dal.

Now add the water and some salt and sugar and cook in medium flame (around four whistles) and open the cover when all the vapors come out completely.

Now in a small pan add the rest of the ghee, now add the split cashew nuts fry till it become golden, next add the curry leaves, black pepper corn and cumin seeds and fry for some time.

Now add all the temper ingredients along with ghee in the boiled rice and dal and mix well.

The easy and simple PONGAL is ready serve hot with Sambar and enjoY.