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Updated: January 13, 2014 19:31 IST

Vegan savoury pongal

ZEESHAN ALI
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Pongal
Pongal

Ingredients

Moong dal: 1 cup

Rice: 1 cup

Turmeric powder:

1/4 teaspoon

Mustard seeds:

1/2 teaspoon

Cumin seeds:

1/2 teaspoon

Asafoetida (hing):

1/4 teaspoon

Whole black pepper

(lightly crushed):

1/2 teaspoon

Curry leaves: 10-12

Ginger (grated):

1 inch piece

Salt

Water (more if required):

8 cups

Method

Lightly toast the moong dal in a dry pan for a few minutes, stirring continuously till it gets slightly deepened in color.

Put rice, moong dal, turmeric powder and water with a pinch of salt in a pressure cooker and cook for six whistles (15 to 20 minutes).

If you don't have a pressure cooker then you can cook them in a large pot on the stovetop on medium flame for about 45 minutes till the dal is well cooked and soft, in which case it needs to be monitored and stirred occasionally.

For the seasoning, heat a small, heavy bottomed pan. Add the mustard seeds and cumin seeds and stir until they crackle.

Then add asafoetida powder, crushed black pepper, curry leaves and grated ginger and toast them for a few seconds.

Add salt and the seasoning to the cooked rice/dal and mix well. Add more water if required and allow simmering for a few minutes. Serve hot with vegan curd on the side.

Physicians Committee for Responsible Medicine (www.pcrm.org)

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