Masala Pongal

I call this pongal because of the main ingredient moong dal which is used in this. This is a slight variation of the traditional pongal and it also dry whereas pongal is semi-liquid. A one dish meal on lazy days.

MASALA PONGAL:

Ingredients:

1 cup rice
1/2 cup moong dal
1 inch cinnamon stick
2-3 cloves
2 tbsp grated coconut
2 medium sized onions (sliced)
2 tomatoes (cut)
1 tbsp ginger-garlic paste
1 tbsp jeera powder
1/2 tbsp pepper powder
5-6 green chillies
curry leaves
dhania leaves (coriander/cilantro)
salt to taste
1 tbsp oil
4 cups of water (the rice i use needs 1:3 proportion of rice to water)


Method of preparation:

1. Wash the rice and dal seperately and keep aside.
2. Heat oil. Add clove and cinnamon, fry onions till translucent. Add chili, ginger garlic paste and fry till the raw smell goes.
3. Add curry leaves and stir fry for a minute and then add tomatoes and fry for a further min.
4. Now add the drained dal to this and fry for a minute. Add the spice powders to this and stir fry. Add the rice to this and mix well. Now add water and either pressure cook to 2 whistles or cook it in a rice cooker.