Varagu/Samai/Kuthiraivali Rice Pongal

Another millet recipe for breakfast, enjoy a good healthy morning!!

Varagu/Samai/Kuthiraivali Rice Pongal

Ingredients (serves for 3 to 4 members)

Varagu/Samai/Kuthiraivali Rice - 1 ¼ cup

Pasi paruppu (yellow moong dal) - ¾ to 1 cup (as per taste)

Salt to taste

Water quantity measurement - 4½ cups to 5½ cups (as per the softness one requires)

For the seasoning

Ghee - 3 tsp

Coarsely crushed Pepper and Jeera mixture - 3 tsp

Red chilli - 1

Curry leaves few

Ginger - 1 inch piece grated

For decoration and improved taste

Ghee fried broken Cashew nuts - 2 tbsp

Preparation

Roast the moong dal in a frying pan slightly without oil until aroma comes.
Also slightly roast the Varagu/Samai/Kuthiraivali Rice.

Method

In a bowl which is to be used for pressure cooking add the washed Varagu/Samai/Kuthiraivali Rice, washed yellow moong dal, water, salt and mix well.

Now fry the ingredients given for seasoning in a frying pan with ghee or oil and transfer them to the bowl containing Varagu/Samai/Kuthiraivali Rice mixture.

Pressure cook the mixture (it is good if cooked in slow fire for 15 minutes after 1^st whistle sound)

After removing the bowl from the pressure cooker check salt, if necessary add and mix well. (If anybody wants to add some more water to make the dish even softer, use only hot water in this stage)

Now decorate with fried cashew nuts and serve hot.

Side dishes suggested are:

Sambar or Coconut chutney or both.

Tips

If it is not possible to serve hot, keep the Pongal in a hot pot until serving. Exposing the Pongal to room temperature will make it hard and might not taste good.