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.
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
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
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