Brown Rice and Moong Dal Pongal

Preparation :10 mins
Cook :30 mins
Total Time :701 hours 10 minutes
Servings :Makes 4 servings

Ingredients :

1/2 cup brown rice
1/2 cup yellow moong dal (split yellow gram)
1/2 tsp roasted and crushed cumin seeds (jeera)
1/2 tsp crushed peppercorns (kalimirch)
1/8 tsp salt
2 tsp oil
1/4 tsp cumin seeds (jeera)
1/4 tsp asafoetida (hing)
4 curry leaves (kadi patta)
2 whole dry kashmiri red chillies , broken into pieces
1 tsp finely chopped ginger (adrak)

Method :

Clean, wash the brown rice and moong dal using a strainer and drain well.
Spread the brown rice on a dry muslin cloth and allow it to completely dry for 30 minutes.
Heat a deep non-stick pan, add the brown rice and moong dal and dry roast on medium flame for 7 to 8 minutes.
Combine the rice- moong dal mixture, crushed cumin seeds, peppercorns, 3¼ cups of water and salt, mix well and pressure cook for 5 whistles.
Allow the steam to escape before opening the lid.Mash it well using a spatula. Keep aside.
Heat the oil in a small non-stick pan and add the cumin seeds.
When the seeds crackle, add the asafoetida, curry leaves ,dry red chillies and ginger and sauté on medium flame for 1 minute.Add this tempering over the cooked pongal and mix well.
Serve immediately.