Pesarattu, also known as Moong Dal Dosa, is a popular and nutritious South Indian dish made from green gram (moong dal). Here's a recipe for making Pesarattu: Ingredients: 1 cup whole green gram (moong dal), soaked for 4-6 hours 2-3 green chili peppers, chopped (adjust to taste) 1 inch ginger, grated 1 small onion, finely chopped A handful of fresh coriander leaves, chopped Salt to taste Oil or ghee for cooking Instructions: Drain the soaked moong dal and rinse it thoroughly. In a blender, grind the soaked moong dal along with chopped green chili peppers and grated ginger. Add a little water as needed to make a smooth batter. The consistency should be slightly thicker than regular dosa batter. Transfer the batter to a mixing bowl. Add chopped onions, chopped coriander leaves, and salt. Mix well. Heat a dosa tava or non-stick skillet over medium heat. Grease it lightly with a few drops of oil or ghee. Pour a...
Ven Pongal, also known as Khara Pongal, is a comforting and wholesome South Indian dish made from rice and lentils. Here's a recipe for making it:
Ingredients:
- 1 cup raw rice
- 1/4 cup split yellow moong dal (lentils)
- 2 tablespoons ghee (clarified butter)
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon black pepper, coarsely crushed
- 1/2 inch ginger, finely chopped
- A pinch of asafoetida (hing)
- 8-10 cashew nuts, halved
- 10-12 curry leaves
- Salt to taste
- Water
- Optional: Chopped fresh coriander leaves for garnish
Instructions:
- Wash the rice and moong dal together under running water. Drain and set aside.
- In a pressure cooker, heat 1 tablespoon of ghee over medium heat. Add cumin seeds and allow them to splutter.
- Add the coarsely crushed black pepper, finely chopped ginger, and asafoetida (hing). Sauté for a minute until fragrant.
- Add the washed rice and moong dal to the cooker. Roast them gently in the ghee for about 2 minutes.
- Add 4 cups of water and salt to the cooker. Mix well.
- Close the pressure cooker with its lid and cook on medium heat for 3-4 whistles or until the rice and dal are well cooked and soft.
- Allow the pressure to release naturally before opening the cooker.
- In a separate pan, heat the remaining 1 tablespoon of ghee. Add cashew nuts and fry until they turn golden brown. Remove the cashews from the pan and set aside.
- In the same pan, add curry leaves and sauté for a few seconds until they become crisp.
- Add the cooked rice and dal mixture to the pan and mix well, incorporating the fried cashew nuts.
- Adjust the consistency of Ven Pongal by adding a little hot water if it's too thick.
- Garnish with chopped fresh coriander leaves (if using).
- Serve the delicious and comforting Ven Pongal hot with coconut chutney, sambar, or your favorite South Indian side dish.
Enjoy this traditional South Indian comfort food for breakfast or brunch. It's a wholesome and flavorful dish that's loved by people of all ages.