This Pongali is also offered as prasadam in the temples.
It's rich in nutrients so super healthy dish to make for the family. The Pongali is very filling and can be eaten by itself.
Preparation Time : 5 minutes
Cook Time : 15 minutes
Serves : 3-4
Ghee : 2 tablespoons
Rice : 3/4 cup
Moong Dal / Pesarapappu: 1/4 cup
Jeera/Cumin seeds : 1/2 teaspoon
Asafoetida/Hing : 1/4 teaspoon
Black Peppercorns/ Miriyalu: 1 teaspoon
Green Chilies: 4 slit
Ginger : 1" piece chopped finely
Curry leaves: 2 sprigs
Salt to taste (I added 1 and 1/4 teaspoon)
Water : 2 1/2 cups
Wash rice and moong dal together and soak them for 10 minutes.
Heat ghee in a pan, add jeera and fry until they start to splatter.
Add peppercorns and hing, fry for 30 seconds. Add green chilies, curry leaves and ginger pieces and fry for 1 minute.
Drain the rice and moong dal, add it to the pan and fry for 2 minutes.
Transfer all the ingredients to a vessel, add water and salt.
Now, pressure cook this until 3 whistles. Simmer and cook for 3 minutes.
Turn off the stove. Let the pressure go out by itself.