CLICK HERE to watch the video of how to prepare Katte Pongali with Rice and Moongdal (Pesarapappu)
* Raw Rice – 100gms
* Green Gram – 100gms
* Water – 800gms or 800ml
* Cumin Seeds – 1 1/2tsps
* Black Pepper – 1 1/2tsps
* Salt to Taste
* Curry Leaves - Few
* Ghee – 2tbsps
Take a deep bowl. Add rice and green gram to the bowl and add water. Wash the rice and dal mixture and discard that water. Add the measured water to the rice & dal mixture and place this bowl in a pressure cooker and cook. When pressure develops in the pressure cooker, lower the flame and cook for 10 minutes. Remove the bowl of pongali when the cooker cools down. Crush black pepper to a coarse powder in a mortar & pestle.
Heat a pan and add ghee to it. When the ghee is melted and hot enough, add the cumin seeds. Fry till the cumin seeds splutter and then add the black pepper powder. Immediately add the curry leaves and fry till the leaves are crisp. Now add this seasoning to the pongali. Add salt to the pongali and mix all well. Transfer the pongali to a serving bowl and serve hot with ginger chutney.
Points to Observe:
The pongali has less ingredients yet it tastes good. especially when served hot. The flavor of cumin and black pepper with a nice smell of curry leaves fried in ghee brings a unique taste to this dish.
This dish can be served to toddlers as it is less spicy yet tasty (KAMMAGA UNTUNDI).
The texture of this pongali will be soft. I have added 2 tbsps of ghee. People who are not calorie conscious may add a few more spoons of ghee for added taste.