Mixed Dal Pongal

Pongal is a popular rice  dish in all South Indian states. Pongal is made in different ways, sweet pongal and hot pongal or Ven pongal. This spicy pongal is a famous breakfast dish in India. Spicy  Pongal is usually made with rice, moong dal and black pepper.This is a traditional south indian dish which is offered to god during festivals.

One of my friend makes this hot pongal with rice, tuv dal and masoor dal with some spices. So for today's post I made  mixed dal pongal  to be served with coconut chutney and Lobia vada.

We need:

Rice 1 1/2  cup
Tur dal 1/2  cup
Masoor dal  1/2 cup
Cumin seeds 1 spoon
Cinnamon stick 1inch 1
Bay leaf 1
Black pepper corns  10
Cloves 4
Black pepper powder 1/2 spoon
Salt to taste
Green chili 2
Chopped cilantro 1/4 cup
Chopped mint leaves 2 spoons
Chopped ginger 1/2 spoon
Curry leaves 6
Oil / ghee1/4  cup
Water 7 cups

Method:

Mix rice, masoor dal and tur dal in a bowl and wash thoroughly.
Soak for 10 to 15 minutes.
Meanwhile heat presser cooker  and add ghee or oil.
Now add  cumin seeds, cinnamon, cloves, black pepper  and bay leaf.
Saute for few seconds and add chopped ginger and slit green chilies.
Mix well and add  7 cups of water. 
Now add salt to taste, chopped mint and cilantro.
Mix well and bring it to boil.
Now add soaked rice and dal.
Cover with lid and cook for 3 to 4 whistles.
Remove and serve hot with coconut chutney.


Check to see what my fellow bloggers are cooking for BM 36.