Tamil Nadu x Italy
Pongal risotto
Ven pongal stirred like risotto, with pepper, ghee and a whisper of parmesan. Cacio e pepe's temple cousin.
45 minTime
13 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original451kcal
13 gprotein
5 gfibre
45minutes
Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.
Ingredients
Method
6 steps- 1Dry roast the moong dal for 3 minutes. Pressure cook with 300 ml water for 3 whistles. Let the pressure release naturally and mash.
- 2Keep the remaining water hot with the salt.
- 3Heat 20 g ghee in a wide pan, add the rice and toast 2 minutes. Add water a ladle at a time, stirring, for 16 to 18 minutes.
- 4Stir in the mashed dal and add more water until loose and flowing.
- 5Heat the remaining ghee, fry cashews golden, then cumin, pepper, ginger, curry leaves and asafoetida. Pour over the pongal.
- 6Off the heat, stir in the parmesan. Rest 1 minute and serve.
Serve it like this
Spoon into a shallow bowl, add one extra spoon of ghee tadka on top and serve coconut chutney and sambar on the side.
