Brown Rice Pongal

          Pongal is a very popular and a wholesome South Indian breakfast, traditionally prepared with rice and moong dal (split green gram). It is an extremely easy preparation that is usually relished with coconut chutney and / or sambar. So give a healthy twist to the usual pongal by substituting it with brown rice instead and enjoy it guilt free. It tastes equally yummy. So check the step by step pictorial recipe to prepare this yummy dish.

• 3/4 cup Basmati brown rice
• 1/3 cup split green gram (moong dal)
• salt to taste 
• 3 & 1/4 cups water
• 2 tbsp. oil
• 1/2 tsp. mustard seeds 
• 1-2 dry red chilies, broken
• 1-2 sprigs curry leaves
• 1 tsp. grated ginger
• 1/2 tsp. whole peppercorns
• 1 tsp. urad dal (split black gram)
• 1 tbsp. chana dal (Bengal gram)
• 1/4 tsp. asafoetida
• 1/2 cup cashew nuts
• 2 tbsp. ghee

          Wash the rice and dal 2-3 times and then soak in sufficient water preferably overnight. Drain and keep aside for 10 minutes.

          Heat 1 tbsp. ghee in a pan and saute the drained rice and dal for 2 minutes. Now add water and salt and pressure cook for 5-6 whistles on a low flame. Let it cool down before you open the lid. 

          Heat the oil in a pan and temper with dry red chilies and mustard seeds. After it stops spluttering, add the curry leaves. urad dal, chana dal, peppercorns, ginger, asafoetida and the cashew nuts. Saute for a few seconds and them switch off the flame. 

          Pour this tempering over the prepared pongal along with ghee. Serve with coconut chutney.

                                Drain soaked rice & dal.

                                 Heat 1 tbsp. ghee & saute drained rice & dal for 2 min. 

                   Add water & salt & pressure cook for 5-6 whistles on a low flame. Let it 
                   cool down before you open the lid. 

                                Heat the oil & temper with dry red chilies & mustard seeds. 

                   After it stops spluttering, add curry leaves. urad dal, chana dal, peppercorns, 
                   ginger, asafoetida & cashew nuts. Saute for a few seconds. 

                              Pour this tempering over the prepared pongal along with ghee.

                                Serve with coconut chutney.