Milagu Pongal (Pepper Pongal)

Ingredients

• 1 cup Ponni Rice (short-grain South Indian rice, rinsed)
• 0.5 cup Split Yellow Moong Dal (rinsed)
• 5 cups Water (for pressure cooking)
• 2 tsp Salt (adjust to taste)
• 4 tbsp Ghee (clarified butter, divided (2 tbsp for tempering, 2 tbsp for finishing))
• 2 tbsp Black Peppercorns (coarsely crushed, not powdered)
• 1 tbsp Fresh Ginger (finely chopped)
• 10 pieces Cashew Nuts (halved)
• 1 tsp Cumin Seeds (also called jeera)
• 0.25 tsp Asafetida (Hing) (also called esera powder)
• 10 pieces Curry Leaves (fresh)

Instructions

1. Soak Rice and Dal

   Rinse 1 cup of ponni rice and 1/2 cup split yellow moong dal together, then add enough water to cover and soak for 30 minutes.

   Time: PT35M

2. Coarsely Crush Peppercorns

   Place 2 tbsp black peppercorns in a mortar and pestle and crush them coarsely; some whole pieces should remain.

   Time: PT5M

3. Chop Ginger

   Finely chop about 1 tbsp of fresh ginger.

   Time: PT5M

4. Pressure Cook Rice and Dal

   Drain the soaked rice and dal, transfer to the pressure cooker, add 5 cups water and 2 tsp salt. Close the lid and cook on medium flame for 5 whistles (approximately 12 minutes).

   Time: PT17M

   Temperature: Medium flame

5. Prepare Tempering

   In a small saucepan, heat 2 tbsp ghee over medium heat. Add 1 tsp cumin seeds and let them sizzle for a few seconds.

   Time: PT5M

   Temperature: Medium heat

6. Add Aromatics to Tempering

   To the hot ghee, add the coarsely crushed peppercorns, chopped ginger, 10 halved cashews, 1/4 tsp asafetida, and a few curry leaves. Stir gently for 2 minutes.

   Time: PT2M

   Temperature: Medium heat

7. Combine Tempering with Pongal

   Pour the tempered mixture into the cooked Pongal and mix gently until evenly incorporated.

   Time: PT2M

8. Finish with Extra Ghee

   Add the remaining 2 tbsp ghee on top of the Pongal, give a final stir, and serve hot.

   Time: PT1M

Nutrition Facts

Calories

250

Protein

6 g

Carbohydrates

45 g

Fat

8 g

Fiber

3 g