Paal pongal

Pongal is a time in my life when I do feel a lot all divine..the fragrance of fresh new rice….the fragrance of pongal …along with the turmeric  and the sugar cane and a new baked mud pot . It all comes alive with the salutation to the sun who helped the harvest…..
The best of my pongal was with my husband’s uncle and aunt…an amazingly sweet aunt who cared to take time to explain each tradition to my tiny little son…..a long time ago…
It’s from her I learnt  this recipe…
The significance of the new harvest rice as she explained to me  is that it absorbs less water and mushes up sooner.

For this recipe you need

One cup of rice
Two tbsp of moong dal
Three to four cups of milk
One cup of water
A pinch of salt

Method

Into the cooking pot add the moong dal d dry roast it. Add rice into it stir it around for a minute add three cups of milk and a cup of water and a pinch of salt.  Bring this to a boil and simmer till the liquid is fairly absorbed.keep stirring through the process as it may tend to catch the bottom.if the liquid is quickly absorbed…Add in the reserved cup of milk too. Once the rice is cooked and mashable…it done.
Serve this with pongal kootu .
Alternatively you can add sugar and crushed roasted nuts to this and serve it sweet too.
The creamy rice milk combination is exquisite. Enjoy a happy session with paal pongal.

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