Although I haven't attempted my favorite Indian weekend morning foods - dosa and idlis - I did recently try for the first time making pongal, a South Indian rice and lentil dish that can be savory or sweet. I like the savory/spicy pongal, and so I asked my mother for her recipe. I made it with a few modifications - the full recipe follows the picture below - and could not be more pleased with the results. It was perfectly flavored, filling, and very easy to prepare. I look forward to making it again!
Pongal
Makes approximately 4 - 6 servings.
Ingredients:
- 2 tbsp. olive oil
- 2 tsp. cumin
- 1 tsp. ginger, minced
- 12 curry leaves (I used dry, but you can use fresh - both can be found at Indian grocery stores)
- 1 tsp. coarsely ground black peppercorns (can use whole as well)
- 2 tsp. salt
- 1 cup uncooked white rice
- 7/8 cup moong dal
- 5 cups water
Directions:
- Soak the white rice and dal separately for thirty minutes (optional).
- In a medium dutch oven, or other heavy bottomed pot, heat the olive oil on medium heat. When warm, add cumin, ginger, peppercorns, and curry leaves. Saute for one minute, and then add the rice and lentils.
- Fry the mixture for 2 - 3 minutes, lightly tossing the mixture to ensure the rice/lentils do not stick to the bottom of the pan.
- Add the salt and water and bring the mixture to a boil. When the pot contents start boiling, reduce heat to bring about a low simmer, and cover the pot.
- Cook for 25 - 30 minutes, or until the rice and lentils are soft and the water has been fully incorporated into the dish.
- Serve on its own, or with other Indian breakfast foods or pickle.
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