INSTANT PONGAL MIX - HOMEMADE PONGAL MIX
Instant Pongal mix / Homemade pongal mix - easy travel friendly & bachelor friendly dish
Ingredients
- 1 cup Rice
- 1/4 cup moong dal
- 1/2 tsp Mustard seeds
- 1 tsp Cumin Seeds/ Jeera
- 1/4 tsp Hing /Asafoetida
- 1/2 tsp Black Peppercorns, slightly crushed
- few Cashew nuts, broken into half
- 1-2 nos Dry red Chilies, broken into small pieces
- 1 tsp Ginger, finely chopped / grated
- 2-4 nos Green Chilli, finely chopped
- few Curry Leaves
- 1 tsp Turmeric/ Haldi
- 2-3 tbsp Oil / ghee / oil + ghee mix
- Salt to taste
Instructions
- Keep all the ingredients ready ... broken cashew , broken red chilli, crushed pepper, finely chopped chilli, finely chopped ginger , chopped curry leaves
- Heat oil / oil + ghee in a kadai. Splutter mustard.
- Later add jeera and cashews. Saute till cashew is golden.
- Add all the ingredients shown in pic 1 .. ie broken red chilli, crushed pepper, finely chopped chilli, finely chopped ginger , chopped curry leaves and also add haldi and hing . Saute nicely on medium low flame till chilli and curry leaves are nicely crisped . Else the shelf life of the pongal mix will reduce .
- After chilli and curry leaves are crisp add rice and moong . Mix and sute well for 6-7 mins . Let dal get aromatic. Switch off and add salt after it cools .
- Instant ready to make travel-friendly Pongal mix is ready.
- Store in ziplock or airtight container and use Pongal mix as and when required. Stays good for 1-2 months without fridge and if kept in fridge should last easily for 6 months or more when handles carefully.
- To do Pongal from ready mix: Boil 4 cup water in a pressure cooker. Add 1 cup Pongal mix. Pressure cook for 3 whistles. Pongal is ready in 5 mins .. you just have to wait for cooker to cool. :) As easy as making Maggi right.Same way .. instead of cooker you can do using an electric kettle also.