Name: Mixed Dal Pongal recipe by Bethica Das at BetterButter
Prep time: 180 min
Cook time: 15 min
Total time: 195 min
Yield: 2
Ingredients: 1/2 cup mixed dal (lentils); 1/2 cup rice; 2 tbsp. oil; 1 tsp. mustard seeds; 1-2 dry red chilies; 1/4 tsp. asafoetida; 1/2 tsp. whole peppercorns, crushed; 1 tsp. ginger, grated; 1-2 sprig curry leaves; handful of cashew nuts; salt to taste; 2 tbsp. ghee; 1 tbsp. coriander leaves, chopped

ABOUT Mixed Dal Pongal RECIPE

This is my comfort food when I have to cook all for myself as it is hasslefree and at the same time healthy and nutritious. I enjoy with fryums and a sprinkle of nalla karam podi. It is very easy and a simple recipe. A good substitute to khichdi, it also goes well with pickles, any homemade chutney, papad or chips.

Ingredients Serving: 2

1/2 cup mixed dal (lentils)
1/2 cup rice
2 tbsp. oil
1 tsp. mustard seeds
1-2 dry red chilies
1/4 tsp. asafoetida
1/2 tsp. whole peppercorns, crushed
1 tsp. ginger, grated
1-2 sprig curry leaves
handful of cashew nuts
salt to taste
2 tbsp. ghee
1 tbsp. coriander leaves, chopped

Instructions

Dry roast the mixed dal for 2 minutes.
Soak roasted dal and rice together overnight or for a minimum of 2-3 hours.
Pressure cook in 3-4 cups water with salt to taste for 5-6 whistles.
Heat oil in a pan and temper with mustard seeds & dry red chilies. After it stops spluttering, add the asafoetida, curry leaves, peppercorns, ginger and cashew nuts. Saute for a minute.
Pour this tempering over the boiled dal-rice mix. Drizzle ghee over it & garnish with coriander leaves. Serve for breakfast / brunch with coconut chutney, pickle or idli podi.

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