Katte Pongali
Ingredients:
3/4 cup basmati rice
1/4 cup split yellow moong dal/pesara pappu
1 tbsp ghee
1/2 tsp cumin seeds
2-3 green chilies, slit
1/2 tsp grated ginger
10-12 fresh curry leaves
1 tsp whole black pepper/miriyalu/kali mirch
pinch of asafoetida/inguva/hing
salt to taste
3 cups of water
10-12 cashewnuts lightly toasted in ghee till golden brown
1 Wash the rice and dal and keep aside.
2 Meanwhile in a heavy bottomed vessel or pot, heat ghee. Add the cumin seeds, let them splutter and turn slightly brown. Add the curry leaves, green chilies, black pepper corns, asafoetida and ginger and fry for a few seconds.
3 Add the drained rice and dal and mix with spices and fry for a few seconds.
4 Add water and salt and pressure cook till the rice and dal are cooked and soft. If cooking over stove top, bring water to a boil, reduce flame and place lid. Cook till the water is completely absorbed and the Pongal is cooked.
5 Garnish with fried cashwenuts and serve Pongali warm.
Kitchen Tips:
Any variety of rice can be used like sunnalu or sona masuri. Do not omit ginger and black pepper corns.
3/4 cup basmati rice
1/4 cup split yellow moong dal/pesara pappu
1 tbsp ghee
1/2 tsp cumin seeds
2-3 green chilies, slit
1/2 tsp grated ginger
10-12 fresh curry leaves
1 tsp whole black pepper/miriyalu/kali mirch
pinch of asafoetida/inguva/hing
salt to taste
3 cups of water
10-12 cashewnuts lightly toasted in ghee till golden brown
1 Wash the rice and dal and keep aside.
2 Meanwhile in a heavy bottomed vessel or pot, heat ghee. Add the cumin seeds, let them splutter and turn slightly brown. Add the curry leaves, green chilies, black pepper corns, asafoetida and ginger and fry for a few seconds.
3 Add the drained rice and dal and mix with spices and fry for a few seconds.
4 Add water and salt and pressure cook till the rice and dal are cooked and soft. If cooking over stove top, bring water to a boil, reduce flame and place lid. Cook till the water is completely absorbed and the Pongal is cooked.
5 Garnish with fried cashwenuts and serve Pongali warm.
Kitchen Tips:
Any variety of rice can be used like sunnalu or sona masuri. Do not omit ginger and black pepper corns.
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