Pongal Recipe With Milk Easy Cooking Process Hotel Style
Know the details about the Pongal Recipe With Milk Easy Cooking Process Hotel Style, Pongal Recipe With Milk Cooking at Home Easy Instant
Crafting the Perfect Pongal Recipe with Milk
Pongal is a traditional Indian dish, originating from the southern state of Tamil Nadu. It’s a comfort food that is not only delicious but also filled with nutritional value. This dish is often prepared during the harvest festival of Pongal, giving it its name. In this post, we’ll explore a detailed recipe for making Pongal using milk, along with its nutritional information, preparation and cooking times, and some useful tips.
Pongal Recipe With Milk Easy Cooking Process Hotel Style
About Pongal with Milk
The primary ingredients of Pongal are rice and moong dal, cooked to a creamy consistency with milk. It is a savory dish, often garnished with cashews fried in ghee, and flavored with black pepper, cumin, and ginger. The addition of milk makes the Pongal rich and creamy.
Items Required List and Quantity
- Raw Rice – 1 cup
- Moong Dal – 2 tablespoons
- Milk – 3 cups
- Water – 1 cup
- Ghee – 3 tablespoons
- Black Pepper – 1 teaspoon
- Cumin Seeds – 1 teaspoon
- Ginger (grated) – 1 tablespoon
- Cashews – a handful
- Salt – to taste
Nutritional Information
A serving of Pongal with milk is packed with nutrients. It provides carbohydrates from rice, protein from dal, and healthy fats from ghee and cashews. Additionally, milk adds a good amount of calcium to the dish.
Preparation Time and Cooking Time
The preparation time for Pongal with milk is approximately 10 minutes. The cooking time is around 30 minutes.
Cooking Procedure Overview
The process to make Pongal involves three main steps – roasting the dal, cooking the rice and dal in milk, and preparing the tempering.
Detailed Step-by-Step Cooking Procedure
- Roast the Dal: Start by dry roasting the moong dal in a pan until it emits a nice aroma. Be careful not to over-roast it.
- Cook Rice and Dal: In a pressure cooker, add the roasted dal, rice, milk, and water. Cook this mixture for about 4-5 whistles or until the rice and dal are soft and mushy.
- Prepare the Tempering: In a separate pan, heat the ghee. Add cumin seeds, black pepper, grated ginger, and cashews. Fry until the cashews are golden brown.
- Mix Everything Together: Once the pressure from the cooker is released, open the lid and add salt to taste. Then, pour the tempering over the cooked rice and dal. Mix well to ensure the flavors are well incorporated.
- Serve Hot: Pongal is best served hot, often accompanied with sambar or coconut chutney.
Tips
- While roasting the dal, ensure it doesn’t burn. A light roast is enough to enhance its flavor.
- You can adjust the consistency of Pongal according to your preference. If you like it runnier, add more milk or water.
- Always serve Pongal hot as it tends to thicken upon cooling.
Things to Know
Pongal is traditionally prepared in a clay pot. However, it can be easily made in a regular pressure cooker or an Instant Pot.
Frequently Asked Questions (FAQ)
Can I use any other type of dal for Pongal?
Traditionally, moong dal is used for Pongal. However, you can experiment with other types of dal too.
What can I serve with Pongal?
Pongal is typically served with sambar or coconut chutney. However, it can also be enjoyed on its own.
In conclusion, Pongal with milk is a comforting and nutritious dish that is easy to prepare. Perfect for a hearty breakfast or a simple lunch, it’s sure to become a favorite in your kitchen. Happy cooking!
