SOUTH INDIAN PONGAL -KHICHADI

DEAR FRIENDS,

KHICHADI is usually made with Rice and Toor dal in North India, (link given after the recipe), whereas in South India Moong dal is used with Rice to make Khichadi and is famous as PONGAL.

KHICHADI, is a combination of Rice and Dal (lentils), cooked together with a few spices and salt and then consumed hot with a dash of Ghee on top.

This form of dish is very digestible and is hence advised during recovery from illness. (watery consistency)

This is made in different ways and to add taste, sometimes peas, tomatoes, green chilies, curry leaves, etc are added.

AUTHENTIC PONGAL -is from TAMIL NADU.

The dish got its name PONGAL because it is made during the PONGAL FESTIVAl. (when new harvesting of grains is done).

In TAMIL NADU, you get PONGAL as the temple’s prasad and also in almost all HOTELS as Morning Breakfast with IDLY & VADA.

Friends, today I will be showing you 2 types of PONGAL.(usually made during PONGAL or SHANKARANTHI FESTIVAL)

1) SWEET PONGAL

2) KHARA ( SPICY) PONGAL

Both the PONGALS are made using split Moong Dal (without Skin) and Rice.

This dish is suitable for both Breakfast and Dinner.

Moong Dal used in this dish is very nutritious..

let us know about it.

It is packed with fiber and so helps in weight loss.
It is a good source of plant-based protein.
It is rich in vitamins A, B, C, and E.
It also has Iron, Calcium, and Potassium needed for the body.

Today, I shall show you a quick and easy method of making both sweet and khara(spicy) PONGAL.

PREPARATIONS NEEDED FOR COOKING PONGAL (both)

Friends, today I shall show you a combined method of making the Pongal, in a faster way.
we will need an equal quantity of Rice and Moong (Green gram Dal without skin)
Take 1 cup of Rice and 1 cup of Moong Dal and wash it nicely.(separate)
Strain the water and keep it aside.

Now in a thick-bottomed pan add 1 teaspoon of Ghee and saute the washed Moong dal till it starts nice aroma.

In the same pan add the Rice and roast for 60 seconds, do not roast too much.

Now in a pressure pan add roasted Rice and Moong Dal.

Also, add 4.5 cups of water and 1 cup of milk.

Cover the lid of the pan.
Keep on the stove on medium flame and let it give 2-3 whistles. Put off the flame.
Let the pressure release by itself.
Rice and Dal are nicely cooked.

Divide it into 2 portions, for sweet and spicy pongal.
If you want to make only sweet or only spicy pongal, then follow the list in the ingredients column.

1) SWEET PONGAL

INGREDIENTS NEEDED FOR TRADITIONAL SWEET PONGAL

Rice (any variety)-1/2 cup or 125 grams
Moong dal-1/2 cup (green gram split dal without skin)
Jaggery-1cup or 200grams
Milk- 1 cup
Ghee- 1/4 cup
Water-3 cups +1 cup extra for jaggery syrup.
Dry coconut grated-1/2 cup
Cardamom-4-6 (powdered)
Cashews-5-8 in numbers.
Raisins- 1 tablespoon
Almonds-few

METHOD OF MAKING YUMMY SWEET PONGAL

Earlier, I have shown you how to cook Dal and Rice for Ponagal together.
Now I shall tell you the further process of making sweet pongal.
In a frying pan add the Ghee (2 tablespoons) and heat. When hot add Cashews.
Put off the flame and add raisins, as soon as it swells, remove them from the flame. pour it into a bowl and keep it aside.

Now take Jaggery and powder it.
Now in the same fry pan add 1 cup water and add the Jaggery to boil and melt on a low flame.

Let all the Jaggery melt and cook for 3-4 mts or till it becomes a little thicker.

Add grated dry Coconut and mix, also add the cardamom powder.

Now add the cooked Dal and Rice mix (half portion) to it.

Also add milk or water to it, if needed, and 2 tablespoons of Ghee to it.
Saute for 2 mts.

Add the fried Nuts and Raisins to this SWEET PONGAL.

A VERY DELICIOUS, HEALTHY, YUMMY, MOUTH-WATERING SWEET PONGAL IS READY.

SERVE HOT WITH GHEE ON TOP.

2) KHARA (SPICY) PONGAL

INGREDIENTS NEEDED FOR TRADITIONAL KHARA (SPICY) PONGALOR KHICHADI

Table of Contents

Rice (any variety)-1/2 cup (125grams)
Moong dal-1/2 cup (Green gram split Dal without skin 125 grams)
Ghee or oil-2 tablespoons
Black pepper corns-1 teaspoon (can use 1 teaspoon whole and 1/2 teaspoon coarse pepper powder)
Cumin seeds-1 teaspoon
Asafoetida (hing)-1 pinch
Turmeric powder-1/2 teaspoon
Green chilies- 2 slits in 4-6 pieces
Curry leaves-few nos
Ginger -3/4 inch cut into small pieces or grated.
Cashews-6-8 nos
Fresh coconut- 4 tablespoons (gratings )
Fresh coriander leaves-hand full
Lime juice-1/2 or according to taste.
water-3 cups

PREPARATIONS TO BE DONE FOR MAKING SPICY KHICHADI

Wash and chop the fresh Coriander leaves.
Grate the fresh Coconut and keep it ready.
Wash and cut the Green chilies into thin slices.
Grate the Ginger after washing it.
Wash and chop the fresh Curry leaves,
Cut the Cashew into small pieces.
Keep lime ready to squeeze, by cutting it in half and removing seeds.
Keep Turmeric, Salt, Cumin seeds, Mustard seeds, Hng, Peppercorns, and Ghee ready.