Pongal - Ain't it brilliant
Leider gibt es noch keine Übersetzung - Unfortunately there is no translation available at the moment.
One of these wonderful things for breakfast, lunch whenever.
Read the instructions and do not affraid to experiment and add your own twist!
Ingredients
- 200 grams of long grain rice
- 200 grams of lentils any type will do
- 2 - 3 cm of grated ginger
- 0.5 tspn whole cumin is prefered or alternatively cumin powder
- pinch Asafoetida(dried latex exuded from the rhizome or tap root of several species of Ferula) or hing
- 0.5 tspn green or black pepper corns fresh if you have them
- 1 Tbspn of ghee or more if you want
- pinch of tumeric or haldi
- Optional: roasted cashew nuts around 10
1Dry roast the lentils until they smell nice
2Add lentils and rice to a cooker and wash thoroughly.
3Add 80 CL of water and some salt. Cook until the rise is soft. Mash up a little to get a more creamy texture.
4Heat the ghee and add the cashews until golden and set aside if you did not roast them.
5Add cumin and pepper corns, after a minute a the ginger, tumeric and asafoetida
If you want you can add some honey. Or some chili sauce or enjoy this plain. Great on it's own or as a side dish with a dahl!
