Tuesday, April 28, 2020

Bamboo Rice Pongal / மூங்கில் அரிசி வெண் பொங்கல்

Bamboo Rice Pongal 
மூங்கில் அரிசி வெண் பொங்கல்

Ingredients:
Bamboo rice ( மூங்கில் அரிசி) - 1 cup
Moong Dhal / Split green gram (பாசிப்பருப்பு) - 1/3 cup 
Ginger (இஞ்சி) - 1" finely chopped
Black Pepper (மிளகு) - 1tsp
Cumin seeds (சீரகம்) - 1tsp
Cashew nuts (முந்திரிப்பருப்பு) -6 to 8
Ghee(நெய்) - 4 tbsp
Curry Leaves (கறிவேப்பிலை) - 1 twig
Salt to taste (தேவைக்கேற்ற உப்பு) 


Steps:
In a heavy bottom pan dry roast the rice until you get the aroma. Remove. In the same pan dry roast the moong dhal. Soak the rice and dhal in water for a minimum of 30 minutes.
In a pressure cooker add 2 tbsp of ghee. When hot, add pepper and cumin seeds. As they crack add the chopped ginger and curry leaves. Add the cashew nuts and saute well.
Add 4 cups of water and salt to taste.
When the water is boiling add the rice and dhal. Cook in medium flame. Let it cook for 3 whistles and continue cooking in low flame for 5 more minutes. Switch off the flame. After the standing time, open the cooker add the remaining ghee and mix well. Transfer to a serving bowl.
Serve the hot pongal with coconut chutney and sambar. 

My Notes:
This is an amazing rice variety high in fibre, protein and vitamin. Low in GI, Bamboo rice has many health benefits. 
Its benefits aside, try this recipe if you are looking for a change from the regular savoury rice pongal / venn pongal made with white ponni rice.
Bamboo rice takes a longer time to cook, so soak the rice in hot water and use the same water while cooking. Alternatively, rice can be broken into halves in a processor and then cook. 


No comments:

Post a Comment