India > South Indian > Rice

Uppudu Pindi Pongal Recipe

Ingredients with Measurements:
- 1 cup rice rava (coarsely ground rice)
- 1/2 cup moong dal (split yellow lentils)
- 3 cups water
- 1 tsp salt
- 1/4 tsp turmeric powder
- 2 tbsp ghee (clarified butter)
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 tsp urad dal (split black gram)
- 1 tsp chana dal (split Bengal gram)
- 1/4 tsp asafoetida (hing)
- 2-3 dried red chillies
- 10-12 curry leaves
- 2 tbsp chopped coriander leaves

Special equipment needed:
- None

Step-by-step instructions:
1. Dry roast the rice rava in a pan over medium heat for 5-7 minutes, stirring constantly, until it turns slightly golden. Transfer to a plate and set aside.
2. In the same pan, dry roast the moong dal for 2-3 minutes, stirring constantly, until it turns slightly golden. Transfer to a plate and set aside.
3. In a pressure cooker, add the roasted rice rava, roasted moong dal, water, salt, and turmeric powder. Mix well.
4. Close the pressure cooker and cook on high heat for 3-4 whistles. Turn off the heat and let the pressure release naturally.
5. Open the pressure cooker and mix the cooked rice rava and moong dal well.
6. In a small pan, heat the ghee over medium heat. Add the mustard seeds, cumin seeds, urad dal, chana dal, asafoetida, dried red chillies, and curry leaves. Fry for 1-2 minutes, until the mustard seeds start to splutter.
7. Pour the tempering over the cooked rice rava and moong dal mixture. Mix well.
8. Garnish with chopped coriander leaves.


- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
5. Temperature:
- None
Serving size:
- 4 servings

Nutritional information:
- Calories per serving: 250
- Total fat: 6g
- Total carbohydrates: 40g
- Protein: 8g

Substitutions for ingredients:
- You can use regular rice instead of rice rava, but the texture will be different.
- You can use any other lentil instead of moong dal, but the flavor will be different.

Variations:
- You can add vegetables like carrots, beans, and peas to make it more nutritious.
- You can add grated coconut for a different flavor.

Tips and tricks:
- Make sure to roast the rice rava and moong dal well, as it enhances the flavor.
- You can adjust the amount of water depending on the consistency you prefer.

Storage instructions:
- You can store the leftover pongal in an airtight container in the refrigerator for up to 2 days.

Reheating instructions:
- You can reheat the pongal in a microwave or on the stovetop with a little water.

Presentation ideas:
- Serve the pongal in a bowl or on a plate.

Garnishes:
- Garnish with chopped coriander leaves.

Pairings:
- Serve with coconut chutney or sambar.

Suggested side dishes:
- Coconut chutney, sambar, or any other vegetable curry.

Troubleshooting advice:
- If the pongal is too dry, add a little water and mix well.

Food safety advice:
- Make sure to cook the pongal well and store it properly in the refrigerator.

Food history:
- Uppudu Pindi Pongal is a traditional South Indian dish that is typically served for breakfast or lunch.

Flavor profiles:
- Uppudu Pindi Pongal has a savory and slightly spicy flavor, with a creamy and soft texture.

Serving suggestions:
- Serve hot with coconut chutney or sambar.

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Region: Indian

Taste: Savory, Spicy, Tangy, Aromatic, Comforting