Moongil arisi pongal | Bamboo rice khara pongal


Moongil arisi pongal By


Cuisine Style: Tamil Nadu, South India | Cooking Time: 35 minutes | To Serve: 3 | Type: Breakfast, dinner

Ingredients

  • Moongil arisi [Bamboo rice] – 1 cup
  • Moong dal- ¼ cup
  • Cashew nuts - 5
  • Cumin seeds – 1 tbsp
  • Peppercorn – 1 tbsp
  • Ginger – 1 inch [chopped, mashed]
  • Green chilli – 1 [finely chopped]
  • Curry leaves – 1 spring
  • Ghee – 3 tbsp
  • Salt to taste
  • Water – 6 cups

Method

  • Wash and soak bamboo rice for ½ an hour.
  • Dry roast moong dal.
  • Heat pan, add 6 cups of water and 1 tbsp ghee. Then add dry roasted moong dal and bamboo rice, cover lid and cook till soft.
  • For pressure cooker method: - Pressure cook moong dal and bamboo rice with 3 cups of water and 1 tbsp ghee for 2 whistles.
  • For seasoning:- Heat pan with ghee, add cumin seeds, pepper corns, green chilli, ginger, cashew nuts and curry leaves sauté gently then cut off heat.
  • Add seasoned ingredients to the cooked bamboo rice mixture then add salt mix well.
  • Finally add ghee mix well. Serve hot with coconut chutney or sambar.

Bamboo rice pongalBamboo rice pongal


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