Food-Zine-January-2022-Issue

Pongal is a popular South Indian dish, made from moong dal, rice and other spices. This savoury and spicy dish is typically served for breakfast accompanied by sambar and coconut-based chutneys. 1 Pongal INGREDIENTS: FOR PONGAL • 1 Tablespoon LITE HOUSE Rice Bran Oil • ½ Cup rice, rinsed • ½ Cup moong dal, rinsed • 4 Cups water • ½ Teaspoon salt FOR TEMPERING • 2 Tablespoons LITE HOUSE Rice Bran Oil • 1 Teaspoon cumin • ½ Teaspoon pepper • 1 Inch ginger, finely chopped • 2 Chilli, slit • 10 Cashews, halved • A pinch of hing • Heat one tablespoon LITE HOUSE Rice Bran Oil in a pressure cooker. • Add the rice and moong dal and sauté for a minute or until it turns aromatic. • Add water and salt, and mix well. • Cover and pressure cook till five whistles on medium flame. • Once the pressure settles down, open the cooker and give the contents a good mix. • In a pan, heat two tablespoons of LITE HOUSE Rice Bran Oil. Add cumin, pepper, ginger, chilli, cashews and hing. • Sauté on low flame until the cashews turn golden brown. • Pour the tempering over the cooked rice and dal mixture. • Mix well and add more LITE HOUSE Rice Bran Oil if required. • Serve Pongal with coconut chutney and sambar. METHOD: Yummy