One of those days when your stomach is acting out and you want to have some food which gives you that soothing feeling, it is Pongal. Pongal in South India and khichdi in North India are the comfort foods. They are pretty much made with same ingredients. Only difference is the way they are cooked.
We happen to go to Balaji temple of Greater Chicago in Aurora to attend a Annprashan(when a six month old kid eats solid food). This temple cafeteria has the best food. We ordered yogurt rice, tamarind rice,dosa, idli, vada and Pongal . Pongal was delicious beyond words. So much so, my niece even joked that she was thinking of coming to this cafeteria on a date with her husband just to enjoy freshly made Pongal.
I decided to make this comfort food. The end result was pretty good. So here is the recipe I am too glad to share with you all.
Ingredients:
1/2 cup rice(washed twice), 1/4 cup mung dal(green gram yellow or split)washed, salt to taste, 5 or 6 cashews(split into halves and pan fried), 1/2 tsp of asafetida(hing powder), 1 tsp ginger grated, 1 tsp cumin, 1 tsp mustard seeds, 1 tsp pepper corn, 1 tbsp cooking oil, 1 tsp ghee, 7 or 8 curry leaves
Method:
Heat oil in a deep pan. Fry clean mung dal and rice for one minute. Add salt and 1/2 tsp of cumin seeds. Add three cups of water. Either pressure cook it for three or four whistles or cook in a pan till rice is mushy.
Heat ghee, add hing powder, grated ginger, sauté for two seconds. Add other half of cumin, mustard seeds, peppercorn and curry leaves. Add fried cashews and mix well. Decorate with a couple of cashews.
Enjoy with yogurt or pickle.
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