Pongal Recipe Without Moong Dal Instant Cooking at Home Easy
Know the details about the Pongal Recipe Without Moong Dal Instant Cooking at Home Easy, Pongal Recipe Without Moong Dal Easy Cooking Process
A Unique Twist: Pongal Recipe Without Moong Dal
Pongal, a traditional Indian dish from Tamil Nadu, is a comforting blend of rice and moong dal. But what if you want to make Pongal without moong dal? This might seem unconventional, but it’s certainly possible and just as delicious. In this blog post, we’ll delve into a detailed recipe for preparing Pongal without moong dal.
Pongal Recipe Without Moong Dal Instant Cooking at Home Easy
About Pongal without Moong Dal
While traditional Pongal uses moong dal, it’s possible to create a version without it. The absence of dal doesn’t compromise the taste; instead, it brings an interesting variation to the classic recipe. This version can be especially useful for anyone who has dietary restrictions or simply wants to try something new.
Items Required List and Quantity
- Raw Rice – 1 cup
- Milk – 2 cups
- Water – 2 cups
- Ghee – 3 tablespoons
- Black Pepper – 1 teaspoon
- Cumin Seeds – 1 teaspoon
- Ginger (grated) – 1 tablespoon
- Cashews – a handful
- Salt – to taste
Nutritional Information
This version of Pongal is rich in carbohydrates from rice. The ghee adds healthy fats, while the milk provides a good amount of calcium.
Preparation Time and Cooking Time
The preparation time for this Pongal recipe is approximately 10 minutes. The cooking time is around 30 minutes.
Cooking Procedure Overview
The process involves cooking the rice in a mix of milk and water until it reaches a creamy consistency, then seasoning it with a mixture of ghee, cumin seeds, black pepper, ginger, and cashews.
Detailed Step-by-Step Cooking Procedure
- Cook Rice: Rinse the rice thoroughly and add it to a pressure cooker along with the milk and water. Cook this mixture for about 4-5 whistles or until the rice is 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.
- Combine: Once the pressure from the cooker is released, open the lid and add salt to taste. Then, pour the tempering over the cooked rice. Mix well to ensure the flavors are well incorporated.
- Serve Hot: Serve your Pongal hot, garnished with a few more cashews if desired.
Tips
- Adjust the consistency of your Pongal according to your preference by adding more milk or water.
- To enhance the flavor, you can also add a pinch of asafoetida to the tempering.
Things to Know
While this recipe deviates from the traditional Pongal by omitting moong dal, it still delivers a delicious and comforting dish.
Frequently Asked Questions (FAQ)
Can I add any vegetables to this Pongal?
Yes, you can add vegetables like carrots, peas, or beans to make it more nutritious.
What can I serve with Pongal?
Pongal can be served with sambar or coconut chutney. However, it’s also enjoyable on its own.
In conclusion, while Pongal without moong dal might seem unconventional, it’s a delightful variation of the traditional recipe. Whether you’re seeking a change or have dietary restrictions, this recipe offers a delicious alternative. Enjoy your cooking adventure!
