Tamil Nadu x China
Pongal congee with chilli oil
Ghee pepper pongal relaxed into a silky congee, then someone added chilli crunch. Bless them.
40 minTime
10 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original463kcalsame
10 gproteinsame
5 gfibresame
40minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Dry roast the moong dal in the pressure cooker on medium heat for 3 minutes. Add the rinsed rice, water and salt.
- 2Pressure cook on medium heat for 4 whistles, then let the pressure release naturally.
- 3Fry the shallots in the oil in a small pan on medium heat for 6 to 7 minutes. Lift onto paper.
- 4Heat the ghee in the same pan on medium heat. Add the pepper, cumin and cashews for 1 minute, then the ginger and curry leaves for 30 seconds.
- 5Pour the tempering into the cooker and whisk in about 1 cup hot water on low heat until loose and silky.
- 6Ladle into bowls. Spoon over chilli oil and soy, then top with crispy shallots and spring onion.
Serve it like this
Ladle into a wide bowl and tap it level. Spoon chilli oil in a loose circle, pile the crisp shallots in the centre and finish with spring onion.
