March 7, 2011

South Indian Pongal

I made this delicious indian rice recipe that was quick and easy. The aromas and flavors this dish produced were excitingly exotic. The consistency of the dish turned out to be similar to risotto, thick and rich. It was perfectly paired with a potato and cauliflower curry.


1/4 cup ghee
1 tsp cumin seeds
3 cloves garlic
1 tbsp black pepper corns
1/2 tsp turmeric
1/4 cup channa daal
1 cup jasmine rice, dry
1/2 cup dry coconut
3 cups water
1/4 tsp salt
1/4 cup chopped cashew

1. Cover the channa dal in water and let sit for 15 minutes. In the meantime, in a mortar and pestle, grind the cumin seeds, garlic, pepper corns, and turmeric into a paste. Next, fry the paste in ghee on medium heat for 3 - 5 minutes until you can smell the wonderful aromas. Set to the side.

2. Bring to a boil the channa dal, rice, and water. Turn to medium heat and cook until water has evaporated. Mix the rice mixture with the spices, salt and chopped cashews and serve.

1 comment:

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    chakkara pongal recipe