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Nov 14

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Katte Pongali/ Ghee Pongal – Rice & Lentil Porridge

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Katte PongaliKatte Pongali is a popular south Indian breakfast recipe. Rice and Moong Dal are tempered with simple soaning ingredients to make it very light and flavorful. Serve it hot with chutney and/ or Sambar

 

 

 

 

 

 

Serves – 2 to 3 adults
Preparation time – 5 mins
Cooking time – 20 mins
Ingredients:

  • Rice – 1 Cup
  • Moong Dal/ Pesara Pappu – 1/4 Cup
  • Water – 4 Cups
  • Clarified Butter (Ghee) – 2 Tbsp
  • Peppercorns – 1 tsp
  • Ginger (minced) – 1 Tbsp
  • Asafoetida (hing) – 3 pinches
  • Cumin Seeds – 2 tsp
  • Dry Red Chillies – 4 no
  • Curry Leaves – 1 sprig

Process:

  • Into a pressure cooker add in the dal and dry roast till fragrant. (approx 2 mins). Remove from pan and mix well Rice.
  • Wash the dal and rice well and set them aside.
  • In the same pan add 1 tsp of ghee and add ginger. Fry ginger on medium heat for 30 secs.
  • Add washed rice, dal, salt and ¬†water. Wait until water boils.
  • Cover the pressure cooker and allow it to cook until 4 whistles or until dal and rice are slightly mushy.

For Seasoning

  • Add Ghee in a tadka pan and let it become moderately hot.
  • Add in peppercorns and fry till they splutter.
  • Add in cumin seeds, dry red chillies, curry leaves, hing and fry for 30 secs and immediately pour the seasoning on top of the cooked dal and rice.
  • Serve hot immediately with chutney and/ or Sambar.
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Permanent link to this article: http://www.sruthiskitchen.com/2013/11/14/katte-pongali-ghee-pongal-rice-lentil-porridge/

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