Pongal - Sweet And Savory
|Rice||1 Cup (16 tbs)|
|Mung dal||1 Cup (16 tbs)|
|Water||3 Cup (48 tbs) (1/4 cup for the sweet pongal)|
|Ghee/Butter||2 Tablespoon (1 1/2 tablespoon for the sweet pongal)|
|Vegetable oil||1 Teaspoon|
|Curry leaves||8 Medium|
|Cumin seeds||2 Teaspoon|
|Peppercorn||1 Tablespoon (whole)|
|Salt||1 Teaspoon (to taste)|
|Almond||2 Teaspoon (for the sweet pongal)|
|Jaggery||1 Cup (16 tbs) (for the sweet pongal)|
|Raisins||1 Teaspoon (for the sweet pongal)|
|Crushed cardamom seeds||1 Teaspoon (for the sweet pongal)|
1.Rinse the rice and the mung dal well.
2.Pressure cook the rice and the dal along with the water for 15 minutes or 3-4 whistles. The result should be mushy.
FOR THE SAVORY PONGAL
3.In a medium sauté pan, heat a teaspoon of oil and temper with cumin seeds, peppercorns and curry leaves. Sauté for a minute.
4.In a bowl, take a little of the pressure cooked rice and mung dal.
5. Drop a tablespoon of butter or ghee and the tempered mixture of curry leaves and whole spices.
6. Add salt and mix well.
7. Garnish with a teaspoon of almonds or choice of nuts.
FOR THE SWEET PONGAL
8.In a sauce pan, heat ¼ cup of water and ½ cup of jiggery and bring to a boil.
9.In a sauté pan, add half a tablespoon of ghee or butter and lightly roast a teaspoon of almonds and raisins each. Keep aside.
10.In the remaining portion of the rice and dal mixture, drop the butter or ghee.
11.Pour in the jaggery that was boiled with water.
12.Add the crushed cardamom seeds. Mix well.
13.Top with the roasted almonds and raisins.
14.The sweet and the savory versions of the pongal are ready to serve.