Looking for a quick meal that is both healthy and nutritious, then pongal made of mixed lentils is just what you need. Easy, hassle free and simple to prepare, it can be dished out in a jiffy. It is a great comfort food when you crave for something simple to satiate your hunger pangs.
A good substitute to khichri, this yummy piping hot pongal can be enjoyed for breakfast, brunch or lunch. It goes well with pickles, any homemade chutney, papad, chips, idli podi or fryums. So check out an easy step by step pictorial recipe to prepare it.
- 1/2 cup mixed lentils, dry roasted
- 1/2 cup rice
- 2 tbsp. oil
- 1 tsp. mustard seeds
- 1-2 dry red chilies
- 1/4 tsp. asafetida
- 1/2 tsp. whole peppercorns, crushed
- 1 tsp. ginger, grated
- 1-2 sprig curry leaves
- handful of cashew nuts
- salt to taste
- 2 tbsp. ghee
- 1 tbsp. coriander leaves, chopped
Soak roasted dal and rice together overnight. Pressure cook in 3-4 cups water with salt to taste for 5-6 whistles.
Heat oil in a pan and temper with mustard seeds and dry red chilies. After it stops spluttering, add the asafetida, curry leaves, peppercorns, ginger and cashew nuts. Sauté for a minute.
Switch off the flame and pour this tempering over the boiled dal-rice mix. Drizzle ghee over it and garnish with coriander leaves. Serve for breakfast / brunch with coconut chutney, pickle or idli podi.
Dry roast the lentils for 2 minutes.
Soak roasted dal and rice together overnight.
Pressure cook in 3-4 cups water with salt to taste for 5-6 whistles.
Heat oil & temper with mustard seeds & dry red chilies. Add the asafetida,
curry leaves, peppercorns, ginger & cashew nuts. Sauté for a minute.
Drizzle ghee over it & garnish with coriander leaves. Serve for breakfast
/ brunch with coconut chutney, pickle or idli podi.
Pour this tempering over the boiled dal-rice mix.
Drizzle ghee over it & garnish with coriander leaves. Serve for breakfast
/ brunch with coconut chutney, pickle or idli podi.
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