Name: Pongal with tomato chutney recipe by Sreemoyee Bhattacharjee at BetterButter
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 2
Ingredients: Moong dal - 1/4 th cup; Rice - 1/2 cup; Ginger (chopped) - 1 tbsp; Cumin seeds (crush them a bit) - 1 tsp; Asafoetida - 1/2 tsp; Salt; For tempering :; Cumin seeds - 1 tsp; Pepper corns - 1/2 tsp; Crushed pepper corns - 1/2 tsp; Mustard seeds - 1 tsp; Curry leaves - 12; Ghee - 2 tbsp; Dry red chillies - 2; Cashew nuts - 10; Tomato chutney :; Tomatoes(chopped) - 4; Chopped garlic - 1 tsp; Chopped ginger - 1/2 tsp; Mustard seeds - 1tsp; Dry red chillies - 2; Curry leaves - 10; Asafoetida - 1 pinch; Red chilly powder - 1tsp; Rasam powder - 1tsp; Salt; Ghee

ABOUT Pongal with tomato chutney RECIPE

This is a traditional south indian recipe which is so simple to make but so beautiful in flavour and reminds how rich Indian food is, in terms of flavours. **Country : United Kingdom

Ingredients Serving: 2

Moong dal - 1/4 th cup
Rice - 1/2 cup
Ginger (chopped) - 1 tbsp
Cumin seeds (crush them a bit) - 1 tsp
Asafoetida - 1/2 tsp
Salt
For tempering :
Cumin seeds - 1 tsp
Pepper corns - 1/2 tsp
Crushed pepper corns - 1/2 tsp
Mustard seeds - 1 tsp
Curry leaves - 12
Ghee - 2 tbsp
Dry red chillies - 2
Cashew nuts - 10
Tomato chutney :
Tomatoes(chopped) - 4
Chopped garlic - 1 tsp
Chopped ginger - 1/2 tsp
Mustard seeds - 1tsp
Dry red chillies - 2
Curry leaves - 10
Asafoetida - 1 pinch
Red chilly powder - 1tsp
Rasam powder - 1tsp
Salt
Ghee

Instructions

Dry roast the moong dal till it smells (do not over roast or let the colour change to Brown).
Take it off the flame and wash the rice along with the dal. Add the rice and dal along with cumin seeds, Asafoetida, salt and chopped ginger into a pressure cooker.
Add 3.25 cups of water and let this mix cook on a high flame until 6-7 whistles are attained. Once the pressure comes down, mix the cooked dal rice. Add little hot water if it is too thick.
To make the tempering, heat ghee. Add the ingredients mentioned under "tempering". Let them splutter and mix this to the cooked pongal.
For the chutney , Heat ghee in a wok, add the mustard seeds, dry red chilli, curry leaves followed by the chopped ginger and garlic.
Once they smell,add the chopped tomatoes and salt. Cook on a low flame until it is mushy.
Then add the powdered masalas, mix and cook till the chutney leaves oil. Add little water is required. Serve with the hot pongal.

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