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Cashew Pongal

Team AckoFeb 8, 2024

Pongal is an awesome dish that is not just subjected to festivities but can also be made during any time of the year. The light, delicious and savoury Ven Pongal makes for one of the most popular South Indian breakfasts of all times. Served hot, this Pongal goes well with both sambhar and chutney. Made of rice mixed with moong daal, ghee, cashew nuts and mild spices, the flavoursome Pongal delicacy is a signature dish prepared in large scale during the festival. Pongal with cashews is one derivative of Ven Pongal, which is made in asimple way and provide protein, carbohydrates and fat required for our day to day activity.

Contents

Ingredients to make Cashew Pongal:

Rice-1 cup, moong dal-½ cup, water-3 cups, cashews-1/4 cup, curry leaves-few, grated coconut-1/4 cup, salt-to taste, and oil-1 tsp

Steps to make Cashew Pongal:

1. Firstly, in a pressure cooker heat oil, a dd washed moong dal and raw rice . Sauté the dal and rice for 2 minutes or till they turn aromatic.

2. Now add 3 cups of water and give a good mix.

3. Pressure cook for 5 whistles or till the rice and dal gets cooked well completely.

4. Meanwhile, in a kadai, heat oil and add curry leaves. Add cashews and sauté till they turn golden brown.

5. Once the pressure of cooker is released, gently mix the rice and dal and add to the above prepared tempering. Mix them gently making sure the rice grains are not mashed.

6. Add water as required to get the smooth watery consistency.

7. Add salt to taste and grated coconut, give a good mix. Simmer for 5 minutes or till the desired consistency is attained.

Finally, serve the Cashew Pongal along with chutney or sambar.

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Disclaimer: This content is for informational purposes only, based on industry experience and secondary sources. It is not a substitute for professional advice. Please consult a qualified expert for health or insurance-related decisions. Content is subject to change, refer to current policy wordings for specific ACKO details.

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