Koil Pongal | Temple Pongal
The Pongal served in the temple (Kovil) has an unique taste and flavor and most of us love the devine taste of this pongal. It's slightly different from our conventional Ven Pongal.
Servings: 4 people
- 1 cup Raw Rice 1 cup = 250 ml
- ½ cup Moong dal
- 1 tsp Peppercorns whole
- 1 inch Ginger finely chopped
- ¼ tsp Asafoetida (Asafetida / Hing)
- 1 sprig Curry Leaves
- 1 tbsp Cashews few
- 2 tbsp Ghee
Heat a pan and add moong dal and dry roast it till they are slightly golden brown color. Rinse the rice twice and add it to a vessel
Add the roasted dal along with 4.5 cups of water, salt and chopped ginger and pressure cook it allowing for 5-6 whistles. Allow the pressure to release on its own and then open the cooker. Take the cooked rice and dal and mash it well and keep it aside
Heat a tablespoon of ghee in a pan. Add cashews and fry in ghee till they are golden brown. Take these roasted cashews separately in a plate. add pepper and in low flame fry it nicely in ghee till the pepper starts to burst. Then add hing, curry leaves and fry for 10 seconds.
To the pan, add the mashed dal and rice and give a good mix. Add the remaining ghee and finally garnish with broken curry leaves and switch off the flame
The simple and yummy Koil Pongal is now ready to serve!
- In temple, they first add rice and water to the pan followed by roasted moong dal along with salt, ginger, ghee, hing and cook the rice and dal. Finally they roast cashews and pepper and add it to the pongal along with curry leaves.
- You can also coarsely ground the whole pepper and add it to the mix.
- Cumin Seeds (Jeeragam) can be added as an optional. As far as i know the cumin seeds are not added to the Temple Pongal.
Serving: 1cup | Calories: 445kcal | Carbohydrates: 69g | Protein: 17g | Saturated Fat: 5g | Cholesterol: 18mg | Sodium: 8mg | Potassium: 573mg | Fiber: 15g | Sugar: 1g | Vitamin A: 40IU | Vitamin C: 22.1mg | Calcium: 57mg | Iron: 5.3mg