Aug 06, 2021

Simple Pongal (Khichdi)

by Simrun Chopra

This is a quick simple recipe that can be hand on its own or preferably with a side of vegetables or even a raita.

Ingredients

Method

Dry roast the dal and rice in a pan on low flame for 7-10 mins
Once done, remove the pan from the heat and let the dal and rice cool down.
Once it has cooled wash it a few time and then add to a pressure cooker. ( if you have gut issues see notes)
Add 4 cups of water (can add more or less depending on the consistency you would like )
Add a salt to taste. The water should taste salty like sea water.
Place the lid and weight of the pressure cooker and cook on medium heat for 1 whistle
Once the whistle goes off, switch off the heat and set aside to allow the pressure cooker to release pressure.
Carefully open once all the pressure has been released
Keep the cooker aside

For the tarka :

Take a kadhai add 3 tbsp of refined oil/ghee
When the oil is warm add 1/4 tsp asafoetida and 1/2tsp whole cummin
Then add 1/2 tsp mustard seeds
Stir for few seconds and add 1 tbsp of raw urad dal ,8-10 cashews and 1 tsp whole peppercorns
Stir and add 12-15 curry patta leaves and few slitted green chillies (chillies optional)
Roast everything for few minutes till the cashews start changing colour
Now add the tarka to the cooker and mix it into the cooked rice and dal
Taste the pongal for salt. If you need to add more salt, dissolve it in a little water and then add to the pongal.
If the dal and rice is too thick, you can add a little hot water to give it a softer consistency, like khichdi.
Serve with a side of vegetables or raita

Notes
1. Thin sliced ginger : this is optional but can be added at the tadka stage or with the dal and rice while cookering

2. Green chillies : optional

3. If you have gut issues it is best to soak all grains before cooking. Here you can wash and soak it for atleast 30 minutes.