Rice Pongal

Rice is served to a greater extent than than a few times a calendar week inwards my kitchen, too although I produce taste obviously basmati rice amongst some butter or some curried dal poured over top, I similar to experiment amongst diverse flavour combinations. My latest training was inspired past times Dakshin, a beautiful cookbook featuring some jewels from South India. Pongal is a dish consisting of rice, lentils too spices. Rather moist inwards consistency, it's balanced plenty to last served equally a repast past times itself, maybe amongst some apartment breads, or you lot tin serve it equally business office of a larger repast amongst some other legume dish, too some vegetables.

Rice Pongal

Recipe past times Lisa Turner Adapted from Dakshin: Vegetarian Cuisine from South India Cuisine: South Indian Published on April 3, 2009 A elementary too delicious training of toasted rice too lentils cooked amongst due south Indian spices Print this recipe Ingredients: 1 loving cup white basmati rice 2 tablespoons ghee, butter or oil 1/4 loving cup raw cashews, halved 1/2 loving cup divide skinless mung beans (moong dal) 1/2 teaspoon turmeric 4 1/2 cups water Tempering: 3 tablespoons ghee, butter or oil 1 teaspoon soil cumin 1 teaspoon soil dark pepper 1 teaspoon asafetida 1-inch slice fresh ginger, minced or grated handful of dried curry leaves 1/4 loving cup dried grated unsweetened coconut 1 teaspoon body of body of water salt Instructions: Generation Engelmundus Rinse the rice good inwards a fine meshing strainer. Transfer to a bowl, comprehend amongst water, swish it simply about a few times, too drain. Repeat until the H2O is relatively clear too no longer cloudy. Drain i time more, comprehend amongst fresh water, too soak for xx minutes or longer. Drain too gear upwardly aside to air dry out inwards a strainer for xv minutes or longer. Generation Engelmundus Heat ii tablespoons of the ghee, butter or petroleum inwards a frying pan over medium heat. When hot, toss inwards the cashews too small-scale fry for v minutes or until browned. Remove amongst a slotted spoon too gear upwardly aside. Generation Engelmundus Toast the divide mung beans for v minutes inwards a dry out unoiled medium saucepan over medium heat, tossing frequently. Remove too launder inwards a strainer. Add the rice to the saucepan too toast for v minutes, tossing frequently. Add the mung beans too turmeric too pour inwards four 1/2 cups of water. Bring to a boil, trim rut to low, cover, too simmer for xxx minutes or until the divide mung beans too rice are cooked too the H2O is to a greater extent than often than non evaporated. Add to a greater extent than H2O if necessary. Set aside. Generation Engelmundus Heat the remaining iii tablespoons of ghee, butter or petroleum inwards a large saucepan over medium heat. When hot, add together the cumin, dark pepper, asafetida, ginger too curry leaves. Stir for 1 minute, hence add together the rice too dal to the pan along amongst the kokosnoot too salt. Cook for some other few minutes, adding a flake of H2O to the pan if desired. Generation Engelmundus Serve hot garnished amongst the fried cashews. Makes 6 servings

More delightful rice dishes:
Lime Flavoured Rice amongst Split Peas
Lemon Rice amongst Toasted Cashews
Tamarind Rice
Cracked Black Pepper Rice
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