Growing up in Tamil Nadu, the festival of Pongal was always a special time for me and my family. As the harvest season approached, the air buzzed with excitement and anticipation. I fondly remember the early morning rituals, the beautifully adorned cows, and the vibrant kolams (rangoli) that adorned our doorsteps. But what stands out the most is the aroma of freshly cooked Pongal wafting through the house, a dish that epitomizes the spirit of the festival. Today, I’d like to share with you my family’s cherished Pongal recipe, a simple yet soul-satisfying dish that celebrates the harvest and the warmth of togetherness.
Ingredients
For this traditional Pongal recipe, you’ll need:
- 1 cup raw rice
- 1/4 cup split yellow moong dal
- 4 cups water
- 1/2 cup milk
- 1 tablespoon ghee (clarified butter)
- 1 teaspoon cumin seeds
- 1 teaspoon black peppercorns, coarsely crushed
- 1 tablespoon grated ginger
- A pinch of asafoetida (hing)
- 8-10 cashew nuts
- A handful of fresh curry leaves
- Salt to taste
Instructions
- Preparation:
- Wash the rice and moong dal thoroughly. Soak them together in water for about 15 minutes.
- Cooking the Rice and Dal:
- In a pressure cooker or a heavy-bottomed pot, add the soaked rice and dal along with 4 cups of water and 1/2 cup of milk.
- Add a pinch of salt and close the lid. If using a pressure cooker, cook for 3 whistles. If using a pot, cook until the rice and dal are soft and mushy.
- Tempering:
- In a small pan, heat the ghee. Once hot, add the cumin seeds and crushed peppercorns. Let them sizzle for a few seconds.
- Add the grated ginger, asafoetida, and cashew nuts. Fry until the cashew nuts turn golden brown.
- Add the curry leaves and sauté for a few more seconds.
- Combining:
- Once the rice and dal are cooked, add the tempered mixture to the pot. Mix everything gently but thoroughly.
- Adjust the consistency of the Pongal by adding more water or milk if needed. The texture should be slightly runny and creamy.
- Check for salt and adjust as per taste.
- Serving:
- Serve hot with a dollop of ghee on top. Pongal pairs wonderfully with coconut chutney or a side of tangy sambar.
Cooking Time
The total cooking time for Pongal is approximately 45 minutes, including preparation and cooking.
Pongal is more than just a dish; it’s a celebration of the harvest and a testament to the joy of sharing meals with loved ones. This simple yet flavorful recipe brings a piece of Tamil Nadu’s rich cultural heritage to your table. Whether you’re celebrating the festival or simply craving a warm, comforting meal, this Pongal recipe is sure to bring a smile to your face and warmth to your heart. Happy cooking and joyous Pongal!
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