Masala pongal
Ok peeps, moment of pride – this is a recipe that I haven’t come across on the internet by far! One of those dishes that I had never tasted before coming into this household. The first time I tasted it was before D & I got married. I was very skeptical about this dish since I had never even heard of something like this and so vaguely remember not relishing it. But I swear, it was only because of the mindset. The dish as such is very very good if you like masalas. My MIL makes this dish on the spicy side (I am going to reduce the green chilli numbers in the recipe below :)). If you like spicy, go all out for it else tame it down to your taste. We generally have this dish plain with a dollop of ghee on top. You could have it with raita and/ or a side of chips.
- 1 cup raw rice
- 1 cup toor dal
- 5 nos onions (chopped thin and long)
- 5 nos green chillies (chopped finely)
- 15 pods garlic (chopped thin and long)
- 1 tsp cloves
- 1.5 tsp saunf
- 2 inch cinnamon stick
- 3 nos bayleaf
- 2 tsp garam masala powder
- 2 tbsp refined oil
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Pressure cook the rice & toor dal together in water for 5-6 whistles with 1:3 proportion of grain and water.
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Once the pressure releases, mash the rice & toor dal mixture (pongal) with some salt.
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Heat a pan with some oil & add the bay leaf, saunf, cinnamon stick, cloves and saute for a bit.
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Throw in the green chillies & garlic and sauce for a bit (till the garlic starts to brown).
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Throw in the onions now and saute till they start to become translucent.
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Add the garam masala powder & some salt and cook till the raw smell goes.
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Turn off the heat and mix the masala with the pongal and discover a new flavor of the usual pongal! 🙂
My MIL used 8 green chillies since we like our masala pongal real spicy.
Not really stepwise pictures
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- Technically just a display of the main ingredients!
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- The dry spices that go into the dish.
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- The masala.
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- The finished product.
