Pal Pongal / Milk Pongal

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Pal Pongal / Milk Pongal

Pal pongal is a simple variation from Ven Pongal

Prep Time15 mins

Cook Time15 mins

Total Time30 mins

Course: Main Course

Cuisine: Indian

Servings: 2

Ingredients

• 1 Cup Raw Rice
• ½ Cup Split Moong Dal
• 3.5 Cup Water
• 1.5 Cup Milk
• Required Salt
• 3 Tablespoon Ghee
• 10 Cashews

Instructions

• Wash and clean the raw rice to get rid of any dirt or preservatives. Soak rice in water for 10 Minutes. 
• Roast moong dal until nice aroma comes out. Add moong dal and soaked rice into a pressure cooker. 
• Add water and 1 cup of milk and the water into the pressure cooker. Use a bigger pressure cooker so that the milk has enough space to raise and boil. Otherwise it would overflow out of the pressure cooker.
• Pressure Cook for 3 whistles in medium flame. Allow the pressure cooker to release pressure on its own. Open the pressure cooker. Start heating again. Add in the remaining milk. Start stirring.
  
• Cook until the mixture gets thick to pongal consistency. Stir continuously to avoid burning. 
• Top up with 2 tablespoon of ghee. Roast cashews in a tablespoon of ghee. Add them into the pongal. 
• Delicious Milk Pongal is now ready to serve.
  

Notes

• Soaking Raw rice in water helps to cook the rice soft. Cooking rice mushy is the important step in making pongal.
• While Dry roasting moong dal make sure not to burn it or it would spoil the taste of pongal.
• After opening the pressure cooker adding milk is completely optional. Adding this milk would make it extra creamy.
• If the pongal is watery cook for few more minutes until it gets the pongal consistency.
• If the pongal is too thick add few tablespoons of water and cook again.

Step by Step Photos on how to make Pal Pongal / Milk Pongal

1. Wash and clean the raw rice to get rid of any dirt or preservatives. Soak rice in water for 10 Minutes. Roast moong dal until nice aroma comes out.
2. Add moong dal and soaked rice into a pressure cooker. Add water and 1 cup of milk and the 3.5 cups water into the pressure cooker. Use a bigger pressure cooker so that the milk has enough space to raise and boil. Otherwise it would overflow out f the pressure cooker.
3. Pressure Cook for 3 whistles in medium flame. Allow the pressure cooker to release on its own. Open the pressure cooker. Start heating again. Add in the remaining milk. Start stirring.
4. Cook until the mixture gets thick to pongal consistency. Stir continusly to avoid burning. Top up with 2 tablespoon of ghee. Roast cahews in a tablespoon of ghee. Add them into the pongal.
5. Delicious Milk Pongal is now ready to serve.