My love for Chennai has various reasons. One of them is the yummy Pongal you get at its authentic restaurants like Murugan Idly kadai, Saravana Bavan and our office cafeteria. :p
How can someone love a food that is served at Office cafeteria? Well, I do. Anyone who sits with Santy for breakfast would do. Who is Santy? He is one of my breakfast-mates, who makes heads turn at the cafeteria not for his good looks but for the “Slrppp…” sound of eating Pongal. 😀 He visibly enjoys his Pongal so much that makes anyone around a Pongal lover.
Actualy, no body seems to hate Pongal. I have seen my friends from all over India waiting for hours at our restaurants and say, “Oh man, there is nothing like this hotty hot Pongal with the great aroma of Ghee with Sambar, Chutney and Vadai. Why hours? I can wait for days”.
If there is one veg food that can make even the ‘100% non-vegetarians’ fall in love with, that could probably be the one and only Ven Pongal. 🙂
I usually make this on Saturdays. So for us, its the aroma of Pongal that spreads the holiday mood. My way of making pongal is little easier, but not compromising the awesomeness of it even a bit.
Here you go, the recipe.
Prep Time : 10 mins
Cooking Tims : 20 mins
Serves : 4
- Raw rice – 1 cup, preferably bigger grain size varieties.
- Moong Dal – 1/4 cup
- Jeera (Cumin Seeds) – 1 tea spoon
- Black pepper whole – 1 tea spoon
- Ginger chopped – 1 Table spoon
- Green chilli – 1 or 2
- Asafoetida (Hing) – 1/2 tea spoon
- Ghee – 2 Table spoons
- Cashew nuts – a handful
- Curry leaves.
- In a pressure cooker, add ghee and when its ready, add Curry leaves, Jeera, Pepper, Ginger, Chilli and Cashew nuts.
- Add hing and saute.
- Wash and drain the moong dal and add it now.
- Saute till it gets a little change in color.
- Now, wash and drain the rice and add it.
- Saute all of them together for 3 to 5 minutes until almost all the water around rice and dal dries up.
- Now add 4 and a half (4 1/2) cups of water.
- Add required salt, mix and close the lid.
- Leave it for about 8 to 9 whistles. Open after the cooker settles. And serve it with Sambar, chutney and Ulundha Vadai for the perfect feast.
Aaaah.. I see Mickey!!!
If you are not in a mood for feast, keep it simple with chutney alone. It can still be simply delicious.
By the way, I’m shortly sharing the recipes for Sambar and Ulundhu Vadai. See you…