Ven Pongal (Spicy South Indian Tiffin Rice)

This delightful spiced rice as well as divide mung dal dish amongst toasted cashews is typically prepared as an everyday breakfast inward southward Bharat were it is cooked to last creamy or virtually mushy, simply I made a drier version to serve as a dinner dish along amongst this amazing coconut tamarind chutney. Adapted from "Mysore Style Cooking" past times V. Sandhya, y'all won't last lacking for nourishment no thing the fourth dimension of twenty-four hours y'all serve this dish. So slowly to digest, it is perfect for those recovering from an ailment. South Indian cuisine is my novel passion.

Ven Pongal (Spicy South Indian Tiffin Rice)

Recipe past times Lisa Turner Adapted from Mysore Style Cooking Cuisine: Indian Published on June 20, 2011 Simple, flavorful as well as nourishing spiced rice amongst divide mung beans as well as toasted cashews — a classic as well as pop southward Indian breakfast dish, this is as delicious served for luncheon or dinner Print this recipe Rice: 1 loving cup basmati rice 1/2 loving cup divide mung dal 1/2 loving cup raw cashews, split 4 1/2 cups water 1/2 teaspoon turmeric 1 teaspoon bounding main salt fresh reason dark pepper to taste 3 tablespoons dried grated unsweetened coconut Tempering: 4 tablespoons ghee, butter or oil 1 teaspoon cumin seeds 1 teaspoon crushed dark peppercorns 1/2 teaspoon asafetida 1 inch slice fresh ginger, finely chopped 2 dark-green or carmine chilies, seeded as well as finely chopped handful of dried curry leaves 1/4 loving cup fresh parsley or cilantro, finely chopped Instructions: Thoroughly rinse the rice as well as divide mung dal as well as soak inward several inches of H2O for 20 minutes. Drain as well as permit dry out inward a strainer for fifteen minutes or longer, tossing the grains as well as dals in ane trial inward a while. Meanwhile, toast the divide cashews inward a dry out skillet over medium-low heat, tossing or stirring frequently, for v to 10 minutes or until lightly browned. Set aside. Once the rice as well as mung dal are dry, transfer to a skillet as well as toast over medium estrus for several minutes, stirring frequently. Transfer to a large saucepan, pour inward the H2O as well as add together the turmeric. Bring to a boil, trim estrus to medium-low, cover, as well as simmer for 20 to xxx minutes or until the dal as well as rice are tender. Remove from heat. For the tempering, estrus the ghee, butter or stone oil inward a modest saucepan over medium heat. When hot, add together the cumin seeds, peppercorns, asafetida, ginger, chilies, curry leaves as well as parsley or cilantro. Stir for 1 to two minutes or until fragrant, the gently stir into the cooked rice as well as dal. Cover as well as permit represent v minutes. Season amongst common salt as well as pepper as well as stir inward the coconut. Serve hot or warm garnished amongst the toasted cashews. Makes 4 servings

More South Indian recipes y'all are certain to bask from :
Tamarind Chickpeas
Carrot Sambar
Spicy Tamarind Black Beans
Mung Bean as well as Tamarind Dal

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