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Mixed Dal Pongal

Jan-27-2019
Bethica Das
180 minutes
Prep Time
15 minutes
Cook Time
2 People
Serves
Read Instructions Save For Later

ABOUT Mixed Dal Pongal RECIPE

This is my comfort food when I have to cook all for myself as it is hasslefree and at the same time healthy and nutritious. I enjoy with fryums and a sprinkle of nalla karam podi. It is very easy and a simple recipe. A good substitute to khichdi, it also goes well with pickles, any homemade chutney, papad or chips.

Recipe Tags

  • Veg
  • Easy
  • Others
  • South Indian
  • Breakfast and Brunch

Ingredients Serving: 2

  1. 1/2 cup mixed dal (lentils)
  2. 1/2 cup rice
  3. 2 tbsp. oil
  4. 1 tsp. mustard seeds
  5. 1-2 dry red chilies
  6. 1/4 tsp. asafoetida
  7. 1/2 tsp. whole peppercorns, crushed
  8. 1 tsp. ginger, grated
  9. 1-2 sprig curry leaves
  10. handful of cashew nuts
  11. salt to taste
  12. 2 tbsp. ghee
  13. 1 tbsp. coriander leaves, chopped

Instructions

  1. Dry roast the mixed dal for 2 minutes.
  2. Soak roasted dal and rice together overnight or for a minimum of 2-3 hours.
  3. Pressure cook in 3-4 cups water with salt to taste for 5-6 whistles.
  4. Heat oil in a pan and temper with mustard seeds & dry red chilies. After it stops spluttering, add the asafoetida, curry leaves, peppercorns, ginger and cashew nuts. Saute for a minute.
  5. Pour this tempering over the boiled dal-rice mix. Drizzle ghee over it & garnish with coriander leaves. Serve for breakfast / brunch with coconut chutney, pickle or idli podi.

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