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    Navratri Special Katte Pongali - Rice With Moong Dal

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    BhadraKaali
    This document provides a recipe for Katte Pongali, a traditional Andhra-style rice and moong dal dish often served in temples. The recipe calls for basmati rice, split yellow moong dal, ghee, cumin seeds, green chilies, ginger, curry leaves, black peppercorns, asafoetida, salt, and cashews. The rice and dal are washed, spices are sautéed in ghee, then the rice, dal and water are pressure cooked until soft. The finished pongali is garnished with fried cashews and served warm.

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    Navratri Special Katte Pongali - Rice With Moong Dal

    Uploaded by

    BhadraKaali
    62 views2 pages
    This document provides a recipe for Katte Pongali, a traditional Andhra-style rice and moong dal dish often served in temples. The recipe calls for basmati rice, split yellow moong dal, ghee, cumin seeds, green chilies, ginger, curry leaves, black peppercorns, asafoetida, salt, and cashews. The rice and dal are washed, spices are sautéed in ghee, then the rice, dal and water are pressure cooked until soft. The finished pongali is garnished with fried cashews and served warm.

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    Rice With Moong Dal

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    This document provides a recipe for Katte Pongali, a traditional Andhra-style rice and moong dal dish often served in temples. The recipe calls for basmati rice, split yellow moong dal, ghee, cumin seeds, green chilies, ginger, curry leaves, black peppercorns, asafoetida, salt, and cashews. The rice and dal are washed, spices are sautéed in ghee, then the rice, dal and water are pressure cooked until soft. The finished pongali is garnished with fried cashews and served warm.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    62 views2 pages

    Navratri Special Katte Pongali - Rice With Moong Dal

    Uploaded by

    BhadraKaali
    This document provides a recipe for Katte Pongali, a traditional Andhra-style rice and moong dal dish often served in temples. The recipe calls for basmati rice, split yellow moong dal, ghee, cumin seeds, green chilies, ginger, curry leaves, black peppercorns, asafoetida, salt, and cashews. The rice and dal are washed, spices are sautéed in ghee, then the rice, dal and water are pressure cooked until soft. The finished pongali is garnished with fried cashews and served warm.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
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    Navratri Special ~ Katte Pongali Rice with Moong dal

    Katte Pongali is a traditional Andhra style rice and moong dal recipe that is often served in temples as Prasadam (Prashad). Nothing like a creamy, fragrant, warm bowl of Pongali especially during winters. There is something unique about the blending of earthy lentils with starchy creaminess of rice. Its pure comfort food. Clarified butter aka ghee is essential for tempering and I never skimp on black pepper corns. Its super quick to bring together with few spices going into it. Heres Katte Pongali recipe for you as Navratri special festival food. Enjoy!
    Katte Pongali Recipe

    Prep & Cooking: 20 mts Serves 4-5 persons Cuisine: Andhra .


    Ingredients:

    3/4 cup basmati rice 1/4 cup split yellow moong dal/pesara pappu 1 tbsp ghee 1/2 tsp cumin seeds 2-3 green chilies, slit 1/2 tsp grated ginger 10-12 fresh curry leaves 1 tsp whole black pepper/miriyalu/kali mirch pinch of asafoetida/inguva/hing salt to taste 3 cups of water 10-12 cashewnuts lightly toasted in ghee till golden brown

    1 Wash the rice and dal and keep aside. 2 Meanwhile in a heavy bottomed vessel or pot, heat ghee. Add the cumin seeds, let them splutter and turn slightly brown. Add the curry leaves, green chilies, black pepper corns, asafoetida and ginger and fry for a few seconds. 3 Add the drained rice and dal and mix with spices and fry for a few seconds. 4 Add water and salt and pressure cook till the rice and dal are cooked and soft. If cooking over stove top, bring water to a boil, reduce flame and place lid. Cook till the water is completely absorbed and the Pongal is cooked. 5 Garnish with fried cashwenuts and serve Pongali warm.
    http://www.sailusfood.com/2011/10/06/andhra-vantalu-katte-pongali-recipe/

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