Pongal

This delightful dish is typically prepared for breakfast in Indian, but I opted to make it a dinner dish along with this amazing coconut chutney that was an ideal accompaniment to this rice and bean dish. Adapted from Mysore Style Cooking by V. Sandhya, you won't be lacking for nourishment no matter the time of day you serve this dish. So easy to digest, it is perfect for those recovering from an aliment. South Indian cuisine is my new passion.

Pongal

1 cup of basmati rice
1/2 cup of split mung dal
4 1/2 cups of water
1/2 teaspoon of turmeric
1/2 cup of cashews, split and dry roasted
sea salt and freshly cracked black pepper to taste
3 tablespoons of coconut

For the tempering:

4 tablespoons of ghee, butter or oil
1 teaspoon of cumin seeds
1 teaspoon of crushed peppercorns
1/2 teaspoon of asafetida
1 inch piece of ginger, peeled and finely chopped
2 hot chilies, seeded and finely chopped
a handful of dried curry leaves
1/4 cup of fresh parsley or coriander, finely chopped

Rinse the rice well and let soak for 20 minutes. Air dry for another 15 minutes. Rinse the split mung well and set aside.

In a heavy frying pan, dry roast the rice over medium heat for a few minutes. Transfer to a large pot. Dry roast the split mung and transfer to the pot with the rice along with the water and turmeric. Bring to a boil, reduce the heat to medium low, cover and simmer until the dal and rice are tender - about 20 - 30 minutes.

For the tempering, heat the oil in a saucepan over medium heat. When hot, add the cumin seeds, peppercorns, asafetida, ginger, chilies, curry leaves and parsley. Stir and fry for a minute or so. Add to the cooked rice and beans, stir and cover for 5 minutes. Season with salt and pepper and stir in the coconut and garnish with the roasted cashews.

Serves 4 - 5

More South Indian recipes you are sure to enjoy from Lisa's Vegetarian Kitchen:
Tamarind Chickpeas
Carrot Sambar
Spicy Tamarind Black Beans
Mung Bean and Tamarind Dal

On the top of the reading stack: Plenty: Vibrant Vegetable Recipes From London's Ottolenghi

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