Black Rice Pongal / Porridge (Kavuni Arisi Pongal - South Indian style)

 

           Pongal is a very popular and a wholesome South Indian breakfast, traditionally prepared with rice and split green gram. So give a healthy twist to the usual pongal by substituting it with black rice and enjoy it guilt free. Both healthy and nutritious, it is diabetic friendly too. It is also easy to prepare and hassle free. It is a great comfort food when you crave for something simple to satiate your hunger pangs. 

          A good substitute to khichdi, this yummy piping hot porridge can be enjoyed for breakfast, brunch, tiffin or lunch. It goes well with coconut chutney, pickles, papad, fryums or idli podi. Choice is yours. So get going and surprise your loved ones with this simple and easy recipe. Do check out the step by step pictorial recipe to prepare it.

     

           Black rice, also know as forbidden rice is widely found in the North Eastern states of India where it is very popular. It is also found in other countries like Indonesia, Philippines and Thailand. 

          This forbidden rice has numerous health benefits as it has a good amount of anti oxidants, proteins, fibers and is low in calories. 

          It is good for the prevention of obesity and diabetes. Black rice is nutty in taste and texture with a very unique flavour. Black rice is a great substitute to white rice and is highly recommended in our daily diet.

          You can prepare many healthy and interesting recipes with this wonder rice. Apart from pongal, uttapams, dosa, idli and paniyaram also can be made. 

• 1/3 cup broken black rice
• 1/4 cup split moong dal, dry roasted
• salt to taste
• 2 tbsp. + 1 tsp. ghee
• 1/2 tsp. mustard seed
• 3-4 dry red chilies
• 1 tsp. ginger, grated
• 1 sprig curry leaves
• 1 tsp. urad dal
• 8-10 whole peppercorns
• 10-15 cashew nuts 
• 1/4 tsp. asafoetida
• 1 tbsp. coriander leaves 

         Soak the black rice and dal overnight and then pressure cook along with salt to taste, 1 tsp. ghee and 2 cups water for 5-6 whistles. It should be soft and mushy. Rest for 20 25 minutes before opening the lid. 

          Heat ghee in a pan and temper with mustard seeds, dry red chilies, urad dal, ginger, peppercorns, curry leaves, asafoetida and cashew nuts. Sauté for a minute or till the urad dal and cashew nuts changes colour.

          Pour it over the boiled black rice-dal and mix well. Garnish with coriander leaves and serve hot with coconut chutney, pickles, papad, fryums or idli podi.

                                 Soak the black rice & dal overnight.

                         Pressure cook along with salt to taste, 1 tsp. ghee & 2 cups water for 

                         5-6 whistles. 

                                  It should be soft and mushy.

                       Heat oil in a pan & temper with mustard seeds, whole dry red chilies, 

                       urad dal, ginger, peppercorns, curry leaves, asafoetida & cashew nuts. 

                       Sauté for a minute or till the urad dal & cashew nuts changes colour.

Pour it over the boiled black rice-dal and mix well. 

                        Garnish with coriander leaves & serve with coconut chutney, pickles,

                        papad, fryums or idli podi.