My son's liking for this simple and wholesome rice dish has turned me into a faithful fan (read follower). Easy to make and quite comforting, I have been cooking it regularly in the last weeks. With my current obsession with oats, i felt tempted to add some to the regular pongal. Turned out to be quite nice. Also, adding oats greatly increases the soluble fiber content of this dish which helps reduce the bad cholesterol (LDL) and keeps one's heart healthy . Read on for the recipe:
Preparation Time - 15 mins
Ingredients - 1/2 cup rice, 1/2 cup yellow moong dal, 1/2 cup quick oats, 8-9 cashews, 1 tsp peppercorn, 1 tsp cumin seeds, 1 pinch carom seeds, 1/2 inch ginger (cut into juliennes), 3-4 tsp ghee, salt to taste, 41/2 cups water.
Cooking - Heat 2 tsp ghee in a pressure cooker. Add the cashew and lightly fry them. remove and keep aside.
Add cumin, carom seeds, peppercorn and ginger. Wash and add the rice and moong dal. Fry for 2-3 minutes or till a fragrance comes.
Add the hot water, fried cashews (keep aside a few for the garnish) and salt. Close lid and cook for 2-3 whistles.
Allow steam to escape before opening. Put on the stove again. Add another 1/2 to 1 cup of hot water (only if required) and the quick cooking oats. Cook for 3 minutes.
Sprinkle the remaining ghee and stir in.
Garnish with a few cashews and serve hot.
Preparation Time - 15 mins
Ingredients - 1/2 cup rice, 1/2 cup yellow moong dal, 1/2 cup quick oats, 8-9 cashews, 1 tsp peppercorn, 1 tsp cumin seeds, 1 pinch carom seeds, 1/2 inch ginger (cut into juliennes), 3-4 tsp ghee, salt to taste, 41/2 cups water.
Cooking - Heat 2 tsp ghee in a pressure cooker. Add the cashew and lightly fry them. remove and keep aside.
Add cumin, carom seeds, peppercorn and ginger. Wash and add the rice and moong dal. Fry for 2-3 minutes or till a fragrance comes.
Add the hot water, fried cashews (keep aside a few for the garnish) and salt. Close lid and cook for 2-3 whistles.
Allow steam to escape before opening. Put on the stove again. Add another 1/2 to 1 cup of hot water (only if required) and the quick cooking oats. Cook for 3 minutes.
Sprinkle the remaining ghee and stir in.
Garnish with a few cashews and serve hot.
