Arborio Mung Dal Khara Pongal

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Ok, I know this sounds soooo wrong, but stick with me on this. Arborio Rice makes the best pongal. Its starchy, creamy, soft, fat grains produce the most luscious comforting pongal you will ever have. Don’t believe me? Try it – go on..I dare you 🙂

You’ll need (to make 4 serves – or maybe just 2 HUGE serves):

  • 2 cups Arborio rice (washed and drained)
  • 3/4 whole Mung dal (soaked in plenty of water overnight)
  • 1 large white onion (chopped finely)
  • 2 cloves garlic (peeled and crushed)
  • 6 green chilies (leave whole, but just poke a few holes in it)
  • 2 teaspoons whole black pepper (pounded to a coarse powder)
  • 1 teaspoon cumin seeds (pounded to a coarse powder)
  • 1/4 teaspoon fenugreek seeds (pounded to a coarse powder)
  • 1/2 teaspoon mustard seeds
  • pinch of hing
  • 1 tablespoon sambhar powder
  • 1/2 teaspoon red chili powder
  • 1/4 teaspoon turmeric powder
  • 1/4 teaspoon coriander powder
  • 1 tablespoon ghee
  • 3 cups water
  • salt to taste
  • chopped coriander
  • oil

Method;

Heat oil in a pressure cooker. Add onions, garlic and green chilies with a pinch of salt. Fry on medium heat until onions are translucent and fragrant. Add powdered, fenugreek, cumin and pepper. Fry until fragrant. Add mustard seeds, hing and stir well. Add rice and mung dal and stir well until well mixed. Add sambhar powder, red chili powder, turmeric and coriander powder. Add water and pressure cook for about 4-5 whistles.

Remove from heat and allow cooker to cool. Remove lid, add ghee, salt to taste and more water if the mixture is too thick. Add chopped coriander and serve hot with pickles and papad. Enjoy!

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