Pongal (Rice-Pesar Pappu ) with Coconut-Tamarind Chutney

Whenever I feel tired or want to prepare something in less time, the one thing that comes to my mind is Pongal which is very easy to make and healthy too. One can have it as breakfast or lunch and can be served with favourites chutneys or yogurt. This recipe can be prepared using a pressure cooker(with 2-3 whistles) or in a heavy bottomed vessel. I have prepared it in a vessel.

Serves 2-3 people
Preparation Time 30-40 mins

Ingredients for preparation :
 
Rice Ordinary/Basmati 1 cup
Pesarpappu/Split Yellow Moong Dal 1/2 cup (Soaked in water for 5-10 mins)
Ginger Grated 1 tbsp
Mint leaves 1/4 cup
Coriander chopped 1/2 cup
Turmeric powder 1/4 tbsp (optional)
Peppercorns 1/2 tbsp
Green Chillies 3-4
Jeera 1 tbsp
Onion chopped 1 small
Oil or Ghee 1 tbsp (preferably ghee for better taste)
Salt to taste
Water 2 1/2 cups

Method:

1. Heat oil/ghee in the vessel. Add peppercorns, jeera, chopped onions, slit green chilles, chopped coriander, mint leaves and grated ginger.
2. Fry them till the onion loses its transprency.
3. You can add turmeric powder if you like.
4. Then add salt according to taste, rice along with the soaked moong dal/pesar pappu to it and mix well.
5. Now add the water and cook with covered lid on medium heat till the rice and dal are cooked evenly.
6. Rice - Pesar pappu/Moong dal pongal is ready.
7. Serve it with chutney or yogurt.

Coconut -Tamarind Chutney

Serves 2-3 people
Preparation Time 20-25 mins
 
Ingredients for preparation :
 
Coconut grated 1/2 cup
Tamarind soaked for 5 mins a small ball
Red Onion small 1/2
Salt to taste
Jeera 1/2 tbsp
Dhanyalu/Coriander seeds 1/2 tbsp
Green Chillies 2-3 (according to your spice level you can increase or decrease)

Method:

1. First dry roast coriander/dhanyalu, jeera without burning them and make a powder.
2. To the powder add coconut, tamarind, green chillies, salt and grind well. Add very little water if its too dry to grind.
3. Once you see a paste of it add the red onion and just try to grind roughly for a sec and not much so that the chutney still has small pieces of onion which will give a nice taste when eating.
4. Chutney is ready to be served and goes well with rice.