We are renovating our kitchen and as part of it, our stove console is dismantled. I was in no-cooking mode citing the reason as “NO STOVE TO COOK” 😉 . But from 4th day into renovation, my husband started complaining about having takeaway food as his stomach can’t handle outside food much. I was already using the microwave cooker to cook rice to go with yogurt for our kid. I suddenly remembered looking at some videos of microwave cooking in YouTube longtime back. So I thought of using my microwave cooker to cook Pongal. I use LG intelloMicrowave oven (convection oven) and hence my timings will all be according to it.
Preparation and cooking time: 30 mins
Serves: 3 pax
Rice: 2 cups
Moong Dal: 1 cup
Ghee/Oil: 3 tablespoons
Salt: as per taste
Peppercorns: 1 tablespoon; crush coarsely
Ginger: 1″ piece; finely chopped
Cashew nuts: 12 (optional)
Cumin Seeds: 1 teaspoon
Mustard Seeds: 1/2 teaspoon
Water: 7-8 cups; depending on the consistency you want
1. Add a tablespoon of ghee to microwave cooker. Add mustard seeds, cumin seeds, crushed peppercorns, chopped ginger and cashew nuts. Mix well so that the ingredients are coated well with ghee.
2. Close the cooker lid and cook for a minute in the oven. Remove from oven; add washed rice, moong dal, salt, water and the remaining ghee. Stir well.
3. Close the lid and place the cooker back in oven. Set timer for 15 minutes.
4. Leave the cooker in the oven for 5 minutes before you take it. Be careful of the hot steam while removing the lid. Stir well and serve hot with pachi pulusu or chutney of your choice.
Above image shows pongal with pachi pulusu, my favorite combination.