Moong Dal

Katte Pongali is a traditional Andhra style rice and moong dal recipe that is often served in temples as Prasadam (Prashad). Nothing like a creamy, fragrant, warm bowl of Pongali especially during winters. There is something unique about the blending of earthy lentils with starchy creaminess of rice. Its pure comfort food.

Clarified butter aka ghee is essential for tempering and I never skimp on black pepper corns. Its super quick to bring together with few spices going into it. Here’s Katte Pongali recipe for you as Navratri special festival food.

Katte Pongali

Katte Pongali Recipe

Prep & Cooking: 20 mins

Serves 4-5 persons

Cuisine: Andhra


Ingredients:3/4 cup basmati rice1/4 cup split yellow moong dal/pesara pappu1 tbsp ghee

1/2 tsp cumin seeds

2-3 green chilies, slit

1/2 tsp grated ginger

10-12 fresh curry leaves

1 tsp whole black pepper/miriyalu/kali mirch

pinch of asafoetida/inguva/hing

salt to taste

3 cups of water

10-12 cashewnuts lightly toasted in ghee till golden brown

1 Wash the rice and dal and keep aside.
2 Meanwhile in a heavy bottomed vessel or pot, heat ghee. Add the cumin seeds, let them splutter and turn slightly brown. Add the curry leaves, green chilies, black pepper corns, asafoetida and ginger and fry for a few seconds.
3 Add the drained rice and dal and mix with spices and fry for a few seconds.
4 Add water and salt and pressure cook till the rice and dal are cooked and soft. If cooking over stove top, bring water to a boil, reduce flame and place lid. Cook till the water is completely absorbed and the Pongal is cooked.
5 Garnish with fried cashwenuts and serve Pongali warm

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