The student, Mr. LUNGDI SALEMTHAR of BCT 2nd sem is selected as “Chef of The day” for his disciplined work ethic, attention to detail, and extensive culinary knowledge have earned him this title at IIHMCA.
Ingredients:
FOR PONGAL
350 gms Rice
150 gms Moong dal Dhuli
8 gms Ginger, finely chopped
5 gms Black Pepper Corns
Salt to taste
700 ml Water
FOR TEMPERING
20 ml Cooking Oil (neutral)
25 ml Desi Ghee plus extra to serve
5 gms Cumin seeds
3 gms Mustard seeds
3 gms Black Pepper Corns
3 gms Asafoetida
15 gms Cashews (Broken in two or halved)
1 Sprig Curry Leaves
2 nos Whole red chiies
Method :
- In a small pan, roast the dal till it becomes fragrant and just about begins to change the colour.
- Switch off the heat and transfer the dal into a bowl.
- Add rice to the dal and wash them three to four times in regular water. Discard the water. Transfer the dal and rice to the pressure cooker and add water, salt, ginger and black peppercorns.
- Pressure cook on high heat till the pressure cooker releases three pressure whistles.
- Let the pressure release on its own. Open the lid of the pressure cooker and stir the contents so that the rice and dal assimilate well.
- Keep a frying pan on medium heat, add oil and ghee and once it begins to heat, add the cumin and pepper corns and allow the cumin to crackle. (Be watchful since the peppercorns have propensity to explode when fried. Therefore, keep stirring while frying them.)
- Once the cumin begins to crackle, add asafoetida, red chilies whole, cashews and keep stir frying till cashews turn golden in colour.
- Immediately add the curry leaves and give a quick stir.
- Switch off heat and add the tempering to the cooked rice and dal mix. Stir well and adjust seasoning.
- Serve hot. The pongal tastes great on its own, served with just ghee. However, other delicious accompaniments to pongal are Coconut Chutney& Sambar.