Friday, 16 September 2011

Pongal with left over rice

This is another recipe with left over rice. When my family members get bored with lemon rice with left over rice, the next best option for me is to make pongal. Trust me. No one will recognise that this is made with left over rice.
Pongal with left over rice

Cooked rice – 2 cups
Moong daal (skin less) / Pesara pappu – 1 cup
Green chilli – 2
Grated ginger – 1 tsp
Curry leaves – 1 sring
Pepper corns – 1 tsp
Cashew nuts – 8-10
Cumin – 1 tsp
Ghee – 2 tbsp

Wash and soak the moong daal in 3 cups of water for about 1 hour.
Now mix the moong daal along with cooked rice and salt. You can either cook this in a pressure cooker or even in normal deep pan. Once it is done, keep it aside.
Melt the ghee in a small sauce pan. Add the cashews, grated ginger, green chili, cumin, pepper corns and curry leaves, one after the other. Saute for a while until cashews turn light golden colour.
Remove from the fire and add this seasoning to the pongal. Stir every thing and serve it hot..
Pongal Vada with Sambar and Coconut chutney


  1. hii...i would like to know that how many cups of water must be poured in the rice with dal mix when we using pressure cooker ? and how many whistles we have to kept for this pongal ?
    thanks in advance. :)

    1. Hi Deepti, 2 1/2 cups of water should do for pressure cooker. As we soak the daal before cooking, up to 2 whistles should be OK. Cheers