Tamarind Pongal

By Chef Jasmine Dsouza

From Namaste Breakfast

Prep: 30 minutes

Cook: 30 minutes

Method: Easy

Course: Rice

Type: British

Key Ingredients:

South Indian style khichdi with tamarind give it perfect tang

Ingredients

Tamarind pulp 3 tbsps
Rice, soaked and drained 1½ cups
Split green gram with skin (chilkewali moong dal), soaked and drained 1 cup
Asafoetida 1 pinch
Ginger, grated 1 tsp
Salt to taste
Ghee 4 tbsps
Mustard seeds 1 tsp
Cumin seeds 1 tsp
Black peppercorns 1 tsp
Curry leaves 7 to 8
Cashewnuts, halved 6 to 7
Dried red chillies, roasted and powdered 3
Coriander seeds, roasted and powdered 1 tsp
Cashewnuts, roasted to garnish

Methods

Put the rice in a pressure cooker, add split green gram, asafoetida, ginger, salt and 5 cups water, put the lid on and cook under pressure till 2-3 whistles are given out.
Heat 2 tbsps ghee in a tempering pan, add mustard seeds, cumin seeds, peppercorns and curry leaves and let the seeds splutter. Add this tempering to the rice-gram mixture in the cooker and mix well.
Heat 2 tbsps ghee in the tempering pan, add cashewnuts and fry till golden. Add to the cooker and mix well.
Transfer this mixture into a deep non-stick pan. Add roasted red chilli powder and roasted coriander powder and mix well. Add tamarind pulp and mix well.
Transfer into a serving bowl, garnish with roasted cashewnuts and serve hot.

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