Ghee Pongal with Masiyal/ Gojju

Pongal and Masiyal

by Vidhya,

Pongal is my favourite breakfast. It is best served hot with a dash of desi ghee and gojju. Pongal is a very simple yet tasty breakfast from Tamil Nadu. It is almost as same as kichidi without veggies. Pongal is so filling that it could knock you off! So do not overeat. Gojju or Masiyal can be prepared with any native vegetable of your choice. It tastes best with brinjal, lady’s finger or pumpkin. Unlike sambar, masiyal is more light and has more tamarind. So it is an excellent accompaniment for pongal.

Prep Time 20 mins

Cook Time 20 mins

Serves 4

Key Ingredients – for pongal

Raw rice 3/4 cup (200 ml)

Moong dal 1/4 cup

Water 4 cups

Jeera 1/2 tsp

Ginger (finely chopped) 1 1/2 inch

For tempering

Ghee 3-4 tbsp

Pepper- Jeera powder 2 tbsp (dry roasted a crushed coarsely)

Hing 1/2 tsp

Curry leaves a few

Method

  1. In a pan dry roast the moong dal for 2-3 mins.
  2. In a vessel, add the raw rice and moong dal. Wash it twice.
  3. Add 4 cups of water, chopped ginger and jeera to the rice.
  4. Keep the vessel inside a pressure cooker. Cook it for 4-5 whistles.
  5. Heat a pan, add ghee, add the dry roasted pepper-jeera powder, hing and curry leaves.
  6. Open the cooker, add the tempering to the pongal, add the required salt and mix well.

Pongal is ready!

Pumpkin Masiyal for Pongal

Key Ingredients

Chopped pumpkins 1 cup

Tamarind 1 lemon sized (soak in warm water and extract the pulp)

Chopped onions 1 no. (medium sized)

For tempering

Oil 2 tsp

Mustard seeds 1/2 tsp

Hing 1/2 tsp

Green chilies 3-4 nos (slit)

Curry leaves a few

Chopped coriander leaves for garnishing

Sambar powder 1/2 tsp (optional)

Rice flour

Water 2 cups (roughly)

Salt

Method

1. Heat oil in a skillet, add mustard seeds. Let it splutter. Add Hing, curry leaves and green chilies. Saute it for a minute.

2. Add the chopped onions and some salt. Saute till the onions get half cooked.

3. Now add the chopped pumpkin and add the tamarind syrup. Add some water and close it with a lid. If you prefer add sambar powder while adding water.

4. Wait till the pumpkin gets cooked completely. It will take around 5 mins. Check for the consistency and add more water if required.

5. In a bowl, add water and rice flour. Mix it well so there aren’t any lumps.

6. Pour this into the masiyal. Stir well. This would thicken the masiyal in a minute.

7. Switch off the flame and add coriander leaves.

Serve hot Pongal with some melted desi ghee and Masiyal. You can even include coconut Chutney. These three make a deadly combo!

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