Pongal and Sambar – a hearty breakfast


One of my favorite breakfast is Pongal. Any South Indian hotel I step into I request for pongal. I enjoy the weird look on the waiter if I request around lunch time. Ha!For folks who are newly introduced to South Indian food, pongal is an ideal breakfast, flavourful yet very gentle on the tummy. Its easy too.

Recipe

Source : Me

Serves : 4

Rice (Sona masuri) : approx 300gm / 2 cups (My cup measures 160ml)

Moong Dal : 125gms / 3/4 cup

Ghee (clarified butter) : 1 tsp

Wash and soak the rice and Dal togther for about 30 mins.

Heat a pressure cooker, add 1 tsp ghee and finely chopped ginger. Stir.

When ginger is cooked, add water and Salt. I added 7.5 cups of water. Ideally 1:2.5-3cups (rice:water). Let the water boil

Once the water boils, add the drained rice. Cover and cook for 3 whistles

Temper :

Ghee / Clarifies butter : 1tbsp

Peppercorns : 2 tsp (slightly crushed)

Cumin : 1.5 tsp

Curry leaves: few

Heat the ghee, add the cumin, wait for it to crackle, add the pepper and curry leaves. Pour over rice. Serve hot with Sambar

 

Notes : 

I served pongal with keerai sambai (sambar with greens) thats what I had in hand.Delicious!

 

Local Picks :

Sona Masuri is the ‘Pattu’ Brand from Indian Choice Supermarket on Hanson Road

Spinach and vegetables from the vegetable grocer on Findon road

 

 

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