Katte Pongali is really a traditional Andhra style grain and moong dal recipe that's frequently offered in temples as Prasadam (Prashad). Nothing beats a creamy, aromatic, warm bowl of Pongali especially during winters. There's something unique concerning the blending of earthy lentils with starchy creaminess of grain. Its pure comfort food.
Clarified butter also known as ghee is important for tempering and that i never skimp on pepper corns. Its super quick to create along with couple of spices entering it. Here’s Katte Pongali recipe for you personally as Navratri special festival food. Enjoy!
Katte Pongali Recipe
Prep & Cooking: 20 mts
Serves 4-5 persons
3/4 cup basmati grain
1/4 cup split yellow moong dal/pesara pappu
1/2 teaspoon cumin seeds
2-3 eco-friendly chilies, slit
1/2 teaspoon grated ginger root
10-12 fresh curry leaves
1 teaspoon whole pepper/miriyalu/kali mirch
pinch of asafoetida/inguva/hing
3 glasses of water
10-12 cashewnuts gently toasted in ghee till golden brown
1 Wash the grain and dal and aside.
2 Meanwhile inside a heavy bottomed vessel or pot, heat ghee. Add some cumin seeds, allow them to splutter and switch slightly brown. Add some curry leaves, eco-friendly chilies, pepper corns, asafoetida and ginger root and fry for any couple of seconds.
3 Add some drained grain and dal and blend with spices and fry for any couple of seconds.
4 Add water and salt and pressure prepare up until the grain and dal are cooked and soft. If cooking over stovetop, bring water to some boil, reduce flame and put lid. Prepare up until the water is totally absorbed and also the Pongal is cooked.
5 Garnish with fried cashwenuts and serve Pongali warm.
Any number of grain may be used like sunnalu or sona masuri. Don't omit ginger root and pepper corns.
