Name: Gedaa / Pongal style Rice recipe by Sumiya Tariqh at BetterButter
Cook time: 15 min
Total time: 15 min
Yield: 2
Ingredients: 2 cups rice washed and soaked for 10 minutes; 1 cup yellow moong dal washed and soaked for 5 minutes; 1 carrot diced; 3 green chillies; Salt to taste; 1/4 tsp turmeric powder; 2 cups coconut milk; Few mint leaves; For the Tempering:; 2-3 tbsp ghee; 1/2 tsp ginger (grated or paste); 1/2 tsp hing (optional); Few curry leaves; 1 tsp black peppercorns; 1 tsp jeera; 1 dried red chilli; 12 cashewnuts cut into halves or small pieces

ABOUT Gedaa / Pongal style Rice RECIPE

This is humble south indian dish, usually prepared when one is sick or not in a mood to eat anything heavy or on a rainy day.

Ingredients Serving: 2

2 cups rice washed and soaked for 10 minutes
1 cup yellow moong dal washed and soaked for 5 minutes
1 carrot diced
3 green chillies
Salt to taste
1/4 tsp turmeric powder
2 cups coconut milk
Few mint leaves
For the Tempering:
2-3 tbsp ghee
1/2 tsp ginger (grated or paste)
1/2 tsp hing (optional)
Few curry leaves
1 tsp black peppercorns
1 tsp jeera
1 dried red chilli
12 cashewnuts cut into halves or small pieces

Instructions

Strain the soaked rice and dal and put in a pressure cooker.
Add 4-5 cups water with salt to taste, mint leaves and carrot dices. Pressure cook for 3-4 whistles.
Take off from heat. Once cooled down, open the lid and mash the rice. Add the coconut milk and mix well.
Can also add a little water if required.
For the tempering, heat a kadai and add ghee. On medium heat, fry the cashew nuts till golden.
Add the remaining ingredients and pour this tadka over the rice. Mix the rice gently. Serve hot with green coconut chutney and/or tomato chutney.

Similar Recipes