Pongal 2023: Mumbai chefs share traditional Pongal recipes

It is the time of the year when multiple harvest festivals are being observed across India The three main festivals including Makar Sankranti Lohri and Pongal have distinct vibrant traditions and customs associated with each of them While Punjabis gear for Lohri Tamilians are getting ready for Pongalmdasha festival dedicated to showing gratitude to the Sun God Marking the end of the winter solstice the four day celebrations are imbued with the flavours of traditional dishes To help you celebrate Pongal at home Mumbai chefs share three easytofollow recipesVen PongalldquoPongal is a famous South Indian dish prepared as an offering to the deities for various festivities and daily temple pooja ceremonies throughout the year as a sacred food or ldquonaivedyamrdquo It can be both savoury and sweet This savoury version is called Khara Pongal or Ven Pongal It is tasty healthy and takes only a few minutes to cook Although it is known as a special harvest festival dish it is served as comfort food as well among the Tamil communityrdquo says Printo Pauly sous chef at The St Regis MumbaiIngredientsWhite Rice 200 gmYellow moong dal 200 gTurmeric powder 1 tspSalt as requiredGinger 20 gm juliennedBlack peppercorns 5 gmCumin seeds 5 gmAsafoetida powder 3 gmCashewnuts 50 gmCurry leaf 45 leavesGreen chilli 2 noGhee 50 mlMethod1 Add moong dal in a pan Dry roast till it turns golden and aromatic2 Wash the same under running water and transfer it in a deep pan along with rice and enough water to submerge both Bring it to a boil and turn off the flame once wellcooked Add salt as required and keep aside3 Next place a pan on medium flame and pour ghee Once heated add cashews and fry until they change their colour to a golden brown Once done take out and keep aside and warm4 Add ginger in the pan and fry for a minute or two Add in cumin seeds ginger curry leaves and black pepper along with turmeric powder and asafoetida5 Add the dal and rice mixture and stir well for about 5 minutes6 Simmer for about 3 to 4 minutes on medium flame Turn off the flame and transfer to a serving dish7 Garnish with cashews or with tempered curry leaves dry red chilies and fried slivers of dried coconut optional Pongal can also be served with chutney and sambarChakkara pongalldquoThe two varieties of Pongal are Chakara Pongal which is sweet and Ven Pongal which is made from ghee The word Pongal generally refers to spicy Ven Pongal and is a common breakfast food Chakara pongal is made especially during the Pongal festivalrdquo explains Prashant Pallath partner at The Tanjore Tiffin RoomIngredientsGhee 2 tbspCardamom powder 14 tspEdible camphor small pieceFor pressure cookingRice 12 cup soak for 15 minutesMoong dal 14 cup soak for15 minutesWater 2 14 cupFor jaggery waterJaggery 34 cupWater 14 cupFor frying dry fruitsGhee 2 tspWhole cashew 10 noRaisins 2 tbspClove 1 noMethod1 Take 12 cup rice and 14 cup moong dal both soaked for 15 minutes in a pressure cooker Add in 2 14 cup water make sure the dal and rice is cooked completely and cook for 4 to 5 whistles2 Now in a pan take 34 cup jaggery and 14 cup water and keep stirring till the jaggery melts completely3 Next filter the jaggery water into cooked ricedal mixture Add 14 cup water or more adjusting consistency as required4 Simmer for 2 minutes or till jaggery combines well with ricedal mixture5 Add in 2 tbsp ghee and give a good mix till the sakkarai pongal turns glossy6 In a small kadai heat 2 tsp ghee and fry 10 whole cashews 2 tbsp raisins and 1 clove7 Add the fried cashews and raisins into sweet pongal8 Add 14 tsp cardamom powder and small piece edible camphor Mix well and servePaal PayasamldquoA comforting and delicious pudding made with only four ingredients Paal Payasam is a Pongal special translated into milk kheer Itrsquos easy to make can be served cold or hot as a dessert and is a rich amalgamation of flavoursrdquo Chef Rohit Chadha executive sous chef at JW Marriott Juhu IngredientsRice 50 gmMilk 1 litreCardamom powder 5 gmSugar 100 gmGhee 50 mlCashew nutssliced almonds 50 gmRaisins 25 gmMethod1 Wash and soak the rice for at least 1 to 2 hours or overnight2 Cook the rice until soft3 Add cardamom powder sugar and stir well until the sugar is dissolved well4 Heat ghee in a pan and sauteacute the nuts until they are golden brown5 Pour the rice mixture in a bowl garnish with the sauteed nuts and serve warmRead More Makar Sankranti 2023 Jaggerysesame cookies Mumbai chefs share unique recipes using the ingredients