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Pongal Rice Recipe In Sinhala

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Sakkarai Pongal Recipe (Sweetened Rice And Jaggery Pudding Recipe) by Archana's Kitchen
Sakkarai Pongal Recipe (Sweetened Rice And Jaggery Pudding Recipe) by Archana's Kitchen from www.archanaskitchen.com

Description

Pongal rice is a traditional Sri Lankan dish that is typically prepared during the harvest season. It is a delicious and hearty meal made with rice, lentils, and an aromatic mix of spices. The dish is typically served with a variety of accompaniments, such as coconut chutney and sambar.

Prep Time

The prep time for pongal rice is approximately 15 minutes.

Cook Time

The cook time for pongal rice is approximately 30 minutes.

Ingredients

  • 1 cup of rice
  • 1/2 cup of split yellow lentils (moong dal)
  • 3 cups of water
  • 1/2 tsp of cumin seeds
  • 1/2 tsp of black pepper
  • 1/2 tsp of grated ginger
  • 1/4 cup of cashews
  • 1/4 cup of ghee
  • Salt to taste

Equipment

  • Heavy-bottomed pot
  • Wooden spoon
  • Knife
  • Cutting board
  • Frying pan

Method

  1. Wash the rice and lentils together in cold water.
  2. In a heavy-bottomed pot, bring the water to a boil over high heat.
  3. Add the washed rice and lentils to the pot and stir well.
  4. Add the cumin seeds, black pepper, grated ginger, and salt to the pot and stir well.
  5. Lower the heat to medium and let the rice and lentils cook for approximately 20 minutes, stirring occasionally.
  6. In a frying pan, heat the ghee over medium heat.
  7. Add the cashews to the pan and fry until golden brown.
  8. Add the fried cashews to the pot of rice and lentils and stir well.
  9. Cover the pot and let the rice and lentils cook for an additional 10 minutes or until the water is fully absorbed.
  10. Remove from heat and let it cool for a few minutes before serving.

Notes

  • If you like your pongal rice to be more soupy, you can add more water as needed during the cooking process.
  • For a vegan version of this dish, you can substitute the ghee with coconut oil.
  • Pongal rice is traditionally served with coconut chutney and sambar.

Nutrition Info

  • Serving size: 1 cup
  • Calories: 350
  • Fat: 15g
  • Carbohydrates: 45g
  • Protein: 10g
  • Sodium: 200mg

Recipe Tips

  • Be sure to wash the rice and lentils thoroughly before cooking to remove any dirt or debris.
  • Stir the pot occasionally during the cooking process to prevent the rice and lentils from sticking to the bottom of the pot.
  • For a creamier texture, you can add a splash of milk or cream to the pot during the last few minutes of cooking.
  • Leftover pongal rice can be stored in the refrigerator for up to 3 days.

Enjoy this delicious and wholesome pongal rice recipe in Sinhala!


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