ingredients:
- ⅓ cup (75g) white basmati rice
- ⅓ cup (65g) yellow split Moong Dal
- 3 cups water
- ¾ tsp fine rock salt
- 2 tbsp. dried coconut flakes
- 2 tablespoons finely chopped fresh cilantro
Voggarane (spice oil):
- 2 tbsp. ghee (melted)
- ¼ tsp whole black peppercorns (roughly crushed)
- ½ tsp cumin seeds (heaped)
- 1 pinch of turmeric
- 1 pinch of asafoetida (Hing)
- 6 fresh curry leaves
To serve:
- ghee
- Sautéed carrots and leafy vegetables
Preparation:
- Wash rice and dal thoroughly in a heavy pot until the water remains clear. Then drain.
- Add water to the pot and bring it to a boil over high heat. Then reduce the heat and simmer uncovered — do not cover so that energy impurities can escape.
- First, skim off any rising foam. Let it simmer for approx. 20 minutes. Add more water depending on the desired consistency.
- In the meantime, roughly mortar the peppercorns and prepare the remaining spices for the Voggarane and fresh coriander.
- Peel carrots, cut them into small pieces, wash leafy vegetables and cut them into small pieces as well — set them aside.
When rice and dal are soft, turn off the heat, stir in salt, shredded coconut, and cilantro.
Voggarane preparation:
- Heat a small skillet over medium heat, add ghee and stir in the crushed peppercorns.
- After about 1 minute (when it starts to smell slightly) remove from the heat and quickly stir in the remaining spices in turn: cumin, asafoetida, turmeric and curry leaves.
- Let it sizzle for 30 seconds while gently swirling the pan.
- Add the spice mixture to the pot with the Pongal and mix well.
If necessary, remove the remaining spices from the pan with a little hot water and add them. - Let it rest for 5 minutes so that the aromas develop well.
Serving suggestion:
Serve in bowls, top with the sautéed carrots and leafy vegetables and drizzle with some ghee.
Tip:
- Soak dal the night before — it saves time.
- For variety: Use a variety of seasonal vegetables or replace the rice with quinoa.
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