Moongil arisi pongal | Bamboo rice khara pongal

Cuisine Style: Tamil Nadu, South India | Cooking Time: 35 minutes | To Serve: 3 | Type: Breakfast, dinner

Ingredients

• Moongil arisi [Bamboo rice] – 1 cup
• Moong dal- ¼ cup
• Cashew nuts - 5
• Cumin seeds – 1 tbsp
• Peppercorn – 1 tbsp
• Ginger – 1 inch [chopped, mashed]
• Green chilli – 1 [finely chopped]
• Curry leaves – 1 spring
• Ghee – 3 tbsp
• Salt to taste
• Water – 6 cups

Method

• Wash and soak bamboo rice for ½ an hour.
• Dry roast moong dal.
• Heat pan, add 6 cups of water and 1 tbsp ghee. Then add dry roasted moong dal and bamboo rice, cover lid and cook till soft.
• For pressure cooker method: - Pressure cook moong dal and bamboo rice with 3 cups of water and 1 tbsp ghee for 2 whistles.
• For seasoning:- Heat pan with ghee, add cumin seeds, pepper corns, green chilli, ginger, cashew nuts and curry leaves sauté gently then cut off heat.
• Add seasoned ingredients to the cooked bamboo rice mixture then add salt mix well.
• Finally add ghee mix well. Serve hot with coconut chutney or sambar.

Bamboo rice pongal