“Pongal is a classic pooja dish in south India. You can think of it as south Indian khichdi. When I was a child, I always waited for Temple prasadam and when it was pongal, I was delighted.” - by SUSMITA
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- Heat the oil in a pressure cooker. Fry the cashews in the hot oil until golden brown; remove from oil and set aside. Cook the red chile peppers, cumin seed, mustard seed, peppercorns, and asafoetida in the hot oil for 2 minutes. Stir the lentils into the mixture and cook another 2 minutes. Add the rice, 1/2 cup coconut, green chile peppers, turmeric, salt, and water; stir.
- Close the lid of the pressure cooker and bring to 15 pounds of pressure; cook about 35 minutes. Relieve the pressure from the cooker; stir the cashews and ghee into the mixture. Garnish with the cilantro and 1/4 cup shredded coconut to serve.
Nutrition
Amount Per Serving (6 total)
- Calories
- 419 cal
- 21%
- Fat
- 18.2 g
- 28%
- Carbs
- 52.9 g
- 17%
Based on a 2,000 calorie diet
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Reviews (1)
Rate This Recipe
"very good tasty recipe.I make this dish very often as a single meal dish served with roasted papad and curd. Chhaya[cstopre]..." See more"
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