Microwave Pongal

VegetarianVegetarian
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Listed in : Vegetarian Breakfast , Special Diets Diabetic , Special Diets Jains

I started substituting low-fat butter instead of ghee for health reasons though the taste is still good

Servings: 1
Ingredients:
  • Rice, White, Short-grain, Raw, Plain Raw rice, 1 cup.
  • Mung Beans, Mature Seeds, Raw, Yellow, Moong, Dal, Dhal Moong dhal, ½ cup.
  • Kali Mirch Black Peppercorn, Milagu,kurumulaku, peppers Peppercorns, 1 tablespoon.
  • Cumin Seed, Shahi Jeera, Nitu Didi cumin seed Cumin seeds, 1 tablespoon.
  • Curry leaves, a handful.
  • Ginger, 1 small piece.
  • Green Chillies, Chilies, Hot Chili, Green, Raw, Chilli Green chili, 1 (optional).
  • Canola Oil, Vegetable Oil, Cooking Any cooking oil, 1 tablespoon.
  • Low-fat butter (or) ghee, 1-1/2 tablespoon.
  • Salt, Common Salt, Rock Salt, Table Salt Salt as per taste.

Instructions (Preparation Steps):

  • Wash the rice and dhal together.
  • Put them in a microwave rice cooker, add 2-1/4 cups of water with salt according to taste and cook for 14-15 minutes depending upon the power level of the microwave.
  • Meanwhile, chop the ginger into fine pieces and slit the chili into 2 and keep aside.
  • Heat a small pan with a tablespoon of oil.
  • When the oil is hot enough, add the peppercorns, cumin seeds and fry then for a minute until good smell comes from the peppers and cumin.
  • Then add the chopped ginger, curry leaves, and chili and fry everything for another minute and turn off the stove.
  • When the rice and dhal are cooked, pour the seasonings over the pongal, add 1-1/2 tablespoon of low-fat butter and mix everything well. If the rice still appears whole, mash the rice with a spatula until everything is well blended to a pongal consistency.
  • If needed, some more ghee or butter can be added.
  • Serve hot with coconut chutney and sambar.
  • NOTE: Once the pongal gets cooled it hardens up and becomes a bit tight.
  • It can be reheated for 1-2 minutes in the microwave before serving and it comes back to its original consistency after reheating.
  • Some cashews can also be added for seasoning.

Cook's Tip:
When very finely chopped greens or chillies etc. are required in a recipe, use a pair of sharp Scissors instead of a knife. The job will be made faster, more efficient and safe to cut
107 likes
Avoid the use of ghee. If it is necessary, substitute it with canola oil. Even for making halwa, you can partly substitute it with oil.
26 likes
A handful of well-soaked moong dal added to any salad will increase the proteins and make it extra nutritious.
48 likes
If you drop an egg on the floor, cover it with salt and let it remain like this for a couple of minutes. You will be able to easily clean the mess with a paper towel.
17 likes
Always warm dry spices like cumin seeds, cardamom, cloves, etc. on a griddle before powdering. They will grind faster and the powder will be finer.
128 likes

 

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