LEFTOVER RICE PONGAL

                      

                                     

Pongal is one of the healthy breakfast options in the South Indian cuisine. Besides the taste, the gooey consistency is also vital for a perfect pongal. The pongal I prepared from the left over rice was certainly on par with the one prepared using fresh  rice.I normally don't add turmeric powder,but to make this rehash dish more inviting,i used it this time. You can adjust the measurement of water,according to the rice variants. If the cooked rice is little hard,then you can add more amount of water.

 INGREDIENTS :

COOKED RICE-  2 CUPS

WATER- 3 1/2 CUPS

MOONG DAL- 3/4 CUP

SALT TO TASTE

TURMERIC POWDER- 1/4 TSP

FOR TEMPERING :

OIL- 3 TSP

GHEE - 3 TSP

CUMIN SEEDS- 1 TSP

PEPPERCORNS- 3/4 TSP

ASAFOETIDA- 3/4 TSP

CURRY LEAVES- 2 SPRIGS

CASHEWNUTS- AS REQUIRED

GINGER GRATED- 1 TSP

PROCEDURE :

1. Transfer 2 cups of left over rice to a pressure cooker. Add 3 1/2 cups of water along with salt.

2. Dry roast moong dal till nice aroma emanates. Switch off the stove and transfer the roasted lentils to the cooker in which rice is placed.

3. Add half the quantity of ginger grating,asafoetida and cumin seeds to the rice. You can use the remaining quantity of these ingredients while tempering. This method enhances the flavour of pongal.

4.Now close the pressure cooker lid and cook for 4 whistles and switch off. 

5. Prepare the seasoning from the ingredients cited in the column and pour it over hot pongal and mix it well.