Pongal is a four day long festival celebrated at the start of Tamil month. It is a thanks to the Sun God for a bountiful harvest. People often prepare a dish with a newly harvested rice and jaggery. They offer this delicacy to Sun God. They also offer prayer to cows and bulls. They wash them and decorate their horns with garlands. On last day of the festival various varieties of rice are prepared.
Ven Pongal is a popular south indian breakfast. It is very easy and quick to prepare. It can be eaten with coconut chutney or sambar.
1 cup brown rice(soaked for couple of hours), You can also use white rice
1/2 cup split yellow gram/ moong dal
2 tbsp oil
1 1/2 tsp mustard seeds
1 tsp cumin seeds
1/2 inch ginger,chopped
few curry leaves
1 1/2 tsp whole black peppercorn
salt to taste
Dry roast rice and yellow gram separately till a nice aroma comes.
Pressure cook both with enough water, little bit of oil and salt.
I don’t like my rice to be mushy, so i had kept it in a grainy texture.
Heat oil in a pan. Add mustard and cumin seeds, curry leaves, whole black peppercorn, ginger.
Saute for a min.
Now add the cooked rice. Mix well.
You can also add roasted cashewnuts.
Serve hot with chutney or sambar