One of the very common breakfast item in south India is the famous VenPongal - (Seasoned Rice and Dal) and Gojju - (gravy with tamarind). Its very easy to prepare and is sure a filling one. Venpongal is called 'Huggie' in Kannada. Pronounced 'hug' as 'who'g and 'gie' as 'ghee'.
Pongal Recipe:
Ingredients:
1 Cup - (Ravi) Sona Masoori Rice
1/2 Cup - Split Moong Dal (Hesaru Bele)
1 teaspoon - Cumin Seeds
1 teaspoon - Crushed Pepper
Salt as required
Ghee - 2 tablespoons
Curry Leaves
Asafoetida Powder
Cashew Nuts (Optional)
Method:
Wash rice and dal. Add the cumin seeds, pepper and salt. Add just 4 cups water and pressure cook for 5 whistles.
Transfer the contents to a large bowl.
For the seasoning, heat little ghee and fry the cashewnuts. Add the curry leaves and asafoetida powder. Pour the seasoning into the pongal with the remaining ghee and stir well until even distribution.
Gojju Recipe:
Ingredients:
Peeled Small Onions - 1 Cup
Oil for seasoning - 2 tablespoons
Mustard Seeds - 1 teaspoon
Urud Dal - 1 tespoon
(Mentha) Fenugreek Seeds - 1/4 teaspoon
Tamarind Concentrate - 1 teaspoon (if using raw tamarind, soak small lemon sized tamarind in water and sqeeze. Use the the tamarind water)
Curry Leaves
Asafoetida Powder
Turmeric Powder
Salt
Roast and Grind:
Urud Dal - 1 tablespoon
Dhania - 1 tablespoon
Red Chillis - 2
Sesame Seeds - 1 teaspoon
Channa Dal - 1 teaspoon
Method:
Heat Oil in a Kadai. Add the Mustard Seeds, Urud Dal and Fenugreek Seeds. Add the Onions and fry for a minute. Add the Tamarind Concentrate and 2 Cups of water. Allow it to boil. When its boiling, add the Turmeric Powder, Asafoetida Powder, Salt and Curry Leaves.
When the Onions are tender, add the ground masala and cook for 5 minutes.
This Gojju can be served with plain rice too. Tastes good with Appalam or Vadagam.
Presentation:
Serve Pongal and Gojju as shown in the above picture. (Fill pongal in a Cup and topple upon the plate).
This is my entry to Mixed rice varieties event hosted by EC of Simple Indian Food.