Pune Style Pongal| Poona Pongal | Dhaniya Pongal Recipe | Gluten Free Recipe | Tiffin Recipes by Masterchefmom

Hi Supermoms,

Today is the 72nd Independence Day of India, the world’s biggest democracy. We are a country of diverse cultures, multitude of languages, spread across different geographies and yet united by our core values of spirituality, tolerance and respect for each other. We are the perfect example of unity in diversity. Thats what makes us unique and great. 

We are so well integrated that I am tempted to use the metaphor of India’s super food, the Khichdi, here. Be it sweet or spicy, be it with Vegetables or Meat, be it with Arhar Dal or Mung Dal, be it with Rice or Dalia or Bajra, there is an unique Khichdi recipe to be found in every region of India. You know what?, everywhere we love to eat it with a dollop of hot ghee on top, eat it as a healthy protein rich breakfast or simply eat it to comfort our stomach when unwell. 

Today, I am going to share an interesting version of the Pongal that I learnt from my friend Mrs. Geeta Ganesh. She had served this in one of our get togethers and I really loved the taste and flavour of this pongal . I made just a few changes to the recipe she shared and today I proudly present to you 'Pune Style Dhaniya Pongal'. 'Dhaniya' means Coriander/Cilantro. 

You can make this in a pressure cooker or in an open pot. Fresh coriander leaves gives the best tasting Dhaniya Pongal. 

Pune Style Pongal Recipe :

Preparation time :5 minutes

Cooking time : 25 minutes

Serves : 4

1 cup = 250 ml cup

Ingredients :

1 cup raw rice ( I used sona masuri rice)( wash well)

1/2 cup moong dal /husked and split green gram ( You can use whole green gram also)( wash well)

salt to taste

2 teaspoons ghee/clarified butter ( OR oil if Vegan)

To grind :

Small bunch OR 1/2 cup chopped coriander leaves 

1 sprig curry leaves

2 dry red chillies ( I used Guntur chillies)

1/2 teaspoon black pepper corns

3/4 teaspoon cumin seeds /jeera

3/4 "fresh  ginger ( peeled and chopped) 

For garnish :

1 teaspoon ghee or oil

5-6 cashew nuts ( broken)

3-4 curry leaves ( optional)

Method :

1. Add all the ingredients given under ' To grind' into the jar of a mixer and grind to a paste consistency using 1/4 cup water. 

2. Heat a pressure cooker or a heavy bottom pan/vessel with ghee or oil and add the ground paste.

3. Cook for 2 minutes over low flame and add the washed rice and dal mixture .

4. Add 3 -3 1/2 cups water , salt to taste and pressure cook over medium flame upto 4 whistles . 

5. Once the pressure releases, garnish with roasted cashews.

Mix well and serve with your choice of chutney or sambar. You can also enjoy the Dhaniya Pongal with jaggery. 

Just like our national dish, let us continue to remain well integrated, and make our nation happy and healthy.

Here is wishing you all a great independence day 🎉.

Happy Cooking!

With love,

Masterchefmom