Pongal Recipe Milk Cooking: Easy Pongal Recipe Milk Cooking
Easy Pongal Recipe Milk Cooking – Hotel Style
Pongal Recipe Milk Cooking is a cherished South Indian dish, especially during the harvest festival of Pongal. This creamy, comforting rice and lentil preparation, enriched with milk and ghee, is a staple in many households and often served in hotels with a distinctive taste. into an easy hotel-style recipe that brings the authentic flavors to your kitchen.
| Prep Time | Cook Time | Servings | Difficulty |
|---|---|---|---|
| 10 minutes | 25 minutes | 4 | Easy |
Ingredients
- 1 cup raw rice (short-grain preferred)
- ½ cup split yellow moong dal
- 3 cups water
- 1 cup full-fat milk
- 1 tsp salt (adjust to taste)
- 2 tbsp ghee
- 1 tsp black peppercorns
- 1 tsp cumin seeds
- 1-inch piece of ginger, finely chopped
- 10-12 cashew nuts
- A pinch of asafoetida (hing)
- Few curry leaves
Instructions
- Roast the Dal: In a pan, dry roast the moong dal on medium heat until it turns aromatic and light golden. This step enhances the flavor.
- Wash and Combine: Wash the roasted dal and rice together until the water runs clear. Drain the water.
- Pressure Cooking: In a pressure cooker, add the washed rice and dal mixture, 3 cups of water, and 1 cup of milk. Add salt. Close the lid and cook for 4 whistles on medium heat.
- Prepare Tempering: While the rice and dal are cooking, heat 2 tbsp ghee in a pan. Add cashew nuts and fry until golden. Remove and set aside. In the same ghee, add black peppercorns, cumin seeds, chopped ginger, asafoetida, and curry leaves. Sauté for a minute until aromatic.
- Combine: Once the pressure releases naturally, open the cooker and mash the cooked rice and dal mixture to a creamy consistency. Add the prepared tempering and fried cashews. Mix well.
- Serve: Serve hot with coconut chutney or sambar for a complete meal.
Pro Tips
- Milk Quality: Use full-fat milk for a richer taste and creamier texture.
- Ghee: Homemade ghee adds an authentic flavor. Don’t skimp on it!
- Consistency: If the Pongal thickens upon cooling, add a little hot milk or water to adjust the consistency before serving.
- Serving Suggestion: Pair with coconut chutney or sambar for a traditional experience.
Chef’s Notes
- Substitutions: You can use brown rice for a healthier version, but adjust the cooking time and water accordingly.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat with a splash of milk or water to restore the creamy consistency.
Nutrition Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 421 kcal |
| Protein | 11 g |
| Fat | 14 g |
| Saturated Fat | 9 g |
| Carbohydrates | 61 g |
| Fiber | 2 g |
| Sugar | 6 g |
| Calcium | 187 mg |
| Iron | 1 mg |
| Sodium | 2660 mg |
*Nutrition values are approximate and may vary based on exact ingredients used.
FAQs
Can I make Pongal without a pressure cooker?
Yes, you can cook the rice and dal mixture in a heavy-bottomed pot. It will take longer, approximately 40-45 minutes, and you’ll need to stir occasionally to prevent sticking. Understanding Pongal Recipe Milk Cooking is essential.
Is it necessary to roast the moong dal?
Roasting the moong dal enhances its flavor and aroma, giving the Pongal a nuttier taste. However, it’s optional and can be skipped if short on time.
Can I add vegetables to this Pongal?
While traditional Pongal doesn’t include vegetables, you can add finely chopped carrots, peas, or beans for added nutrition and texture.
What can I serve with Pongal?
Pongal pairs well with coconut chutney, sambar, or a simple tomato chutney. It’s also delicious with a side of pickle or papad. This relates to Pongal Recipe Milk Cooking.
External Resources
For more information on traditional Pongal recipes and their cultural significance, visit the TTD Official Website.
