Mixed Dal Pongal

Name: Mixed Dal Pongal
Cuisine: Indian
Ingredients: 1/2 cup mixed dal (lentils), dry roasted; 1/2 cup rice; 2 tbsp. oil; 1 tsp. mustard seeds; 1-2 dry red chilies; 1/4 tsp. asafoetida; 1/2 tsp. whole peppercorns, crushed; 1 tsp. ginger, grated; 1-2 sprig curry leaves; 1 cup cashew nuts; to taste salt; 2 tbsp. ghee; 1 tbsp. coriander leaves, chopped

Bethica Das @kitchen_flavours

Sharjah (UAE)

#ReshKitchen - Looking for a quick breakfast that is both healthy and nutritious, then pongal made of mixed lentils is just what you need. Easy, hassle free and simple to prepare, it can be dished out in a jiffy. It is the best first meal of the day. This yummy piping hot South Indian style pongal can be enjoyed with pickles, any homemade chutney, papad, chips, idli podi or fryums.

Bethica Das @kitchen_flavours

Saved

Ingredients

1/2 cupmixed dal (lentils), dry roasted
1/2 cuprice
2 tbsp.oil
1 tsp.mustard seeds
1-2dry red chilies
1/4 tsp.asafoetida
1/2 tsp.whole peppercorns, crushed
1 tsp.ginger, grated
1-2 sprigcurry leaves
1 cupcashew nuts
to tastesalt
2 tbsp.ghee
1 tbsp.coriander leaves, chopped

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Steps

1

Soak roasted dal and rice together overnight. Pressure cook in 3-4 cups water with salt to taste for 5-6 whistles.
2

Heat oil in a pan and temper with mustard seeds & dry red chilies. After it stops spluttering, add the asafoetida, curry leaves, peppercorns, ginger and cashew nuts. Saute for a minute.
3

Pour this tempering over the boiled dal-rice mix. Drizzle ghee over it & garnish with coriander leaves. Serve for breakfast / brunch with coconut chutney, pickle or idli podi.