Keerai Masala Pongal
Ingredients
- Raw rice -1 cup
- Toor dal – ½ cup
- Water – 6 cups
- Peeled small onions -10
- Peeled garlic – 6 flakes
- Grated ginger -1 teaspoon
- Paruppu keerai (greens) – 1 bunch
- Asafoetida powder -¼ teaspoon
- Coarsely powdered
- Pepper (cumin) -1 ½ teaspoon
- Cinnamon -1 inch piece
- Cloves – 2
- Cardamom – 2
- Salt – as required
- Cloves – 2
- Cardamom – 2
- Salt – as required
- Oil / ghee – 2 tablespoon
- Cashew nuts -10
Cooking Method
- Heat ghee / oil in ‘Anantha CNB’ pressure cooker and fry cashew nuts until it turns golden coloured. Take out the nuts and fry masala spices, garlic, and onions in the oil that’s left over
- When onions turn translucent, add washed and chopped keerai
- Fry for 2 minutes, add grated ginger, asafoetida and then pour 6 cups of water
- Add salt and allow the stuff to boil
- Mix washed rice and dal, close the lid and pressure cook for 10 minutes in reduced flame
- After opening the lid, add cumin-pepper powder, fried cashew nuts with little more ghee and serve hot
Variations
- Instead of toor dal, green gram dal can be used
- Dry roast dal before cooking
- Mixed vegetable carrot, potatoes, beans and peas can be added
- 2 broken red chillies can be added while frying onions