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. Here’s Katte Pongali recipe for you as Navratri special festival food. Enjoy! 🙂
Katte Pongali Recipe
Prep & Cooking: 20 mts
Serves 4-5 persons
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.
Any variety of rice can be used like sunnalu or sona masuri. Do not omit ginger and black pepper corns.
Wishing all my dear readers a Happy Dusshera!