Miriyala Pongali / Katte Pongali

 

Miriyala Pongali is a traditional andhra style rice and moong dal recipe.  This is often served in temples as prasadam.The aroma of this prasadam in temples is simply irrestable. It is made during festivals like Sankranti and offered to god as naivedyam. New rice from the harvest and moong dal (pesarapappu) is used to prepare it.

I often prepare it for breakfast because it is very easy to make and tastes so good. Peppers corns fried in Ghee (Clarified Butter) brings so much of flavour and aroma to this.

Tastes good with Sambar(Drumstick Sambar / Radish Sambar) or Vanakaya Pulusu Pachadi.

 

Ingredients

2 cups of Rice

1 cup of Yellow Split Moong Dal

4 cups of Water

2 teaspoons Ghee

1 teaspoon Pepper Corns

15 Cashews

3/4 teaspoon Salt

To Temper

2 teaspoons Oil 

1/2 teaspoon Channa Dal

1/2 teaspoon Urad Dal

1/4 teaspoon Jeera

1/4 teaspoon Mustard

1 teaspoon Fresh ginger

2-3 Green chillies

10-15 Curry Leaves 

pinch of Asafoetida

1. Clean Rice and Moong Dal and cook with 4 cups of water for 3 whistles. After it is cold, mash it. Keep it aside.

2. Heat a pan, add oil channa dal, urad dal, jeera and mustard. When they turn light brown add slit green chillies, curry leaves, ginger, asafoetida. Fry till the dals turn golden brown. Add this tempering to Rice.

3. Now in the same pan, add ghee, cashew nuts and pepper corns. Fry them till cashews turn golden brown. Add this and salt to rice. Mix all these well.

4. Tastes very delicious with Sambar.