Masala Pongal | South Indian Breakfast

Recipe:

Ingredients:

1. Rice – 1 cup
2. Moong dal ( Pesara Pappu) – 3/4th  cup
3. chopped onion – 1/4th cup
4. Bell pepper (Capsicum)- 1 ( I used red bell pepper)
5. Crushed black pepper corns – about 1/4 th to 1/2 tsp
6. Cumin seeds- 1 1/2 tsp
7. Coriander powder- 1/2 tsp
8. Mustard seeds – 1/2 tsp
9. Turmeric powder – 1/4th tsp
10. Slit Green chilly – 3 to 4
11. Chopped Ginger- 1 inch
12. Cashew nuts- about 8
13. Few curry leaves
14. Grated coconut- 2 tbsps
15. Salt to taste
16. Lemon juice to taste
17. Oil- 2 tbsps
18. Hing – 2 pinches
19. Water- 2 1/2 cups + 1 1/2 cups

Procedure:

• Wash the rice and dal. Add 2/12 cups of water and pressure cook  till soft. Don’t make it mushy. Wait till the pressure comes down.
• Do the seasoning by heating the  oil. Add the mustard seeds and let them crackle. Add the cumin seeds, chopped ginger, green chilly, curry leaves, black pepper, turmeric powder cashews and hing. Fry for 30 seconds.
• Add the chopped onion and bell pepper and 1/4 th tsp of salt. Sautee till onion is soft.
• Add the coriander powder and coconut. Fry for few seconds.
• Add the 1 1/2 cups of water and necessary salt and bring it to a boil.
• Now add the cooked moong dal and rice mixture. Stir gently and cooke till everything comes together.
• Finally add the lemon juice and chopped coriander leaves. and check for seasoning.
•  Masala Pongal is ready and can be served as is or with some pickle on the side.
  Note:

• Depending on the kind of rice and pressure cooker you use the amount of water required to cook the rice may defer.
• Make sure you use a small onion, if not the onion will over power the pongal.