My Very Own Spicy And Sour .... Sunrise Pongal - Khichidi wtih pineapple, jalpeno, rice and moong dal .......
I have Named this Dish as ........ "Sunrise Pongal-Khichidi" coz. the final Outcome of this delicious ...... Pineapple, Jalapeno, Rice And Moong Dal Khichidi was such a pleasant deep yellow in colour that it reminds me of Glowing. So the apt name for this one was Sunrise Khichidi .....
Khichidi or Pongal is a dish made using rice and moong dal together. Both are cooked till mushy with spicy seasonings and served with raita of any saar of your choice. To bring in some changes to the otherwise a little bit bland khichidi, I made a little bit of variations by adding in jalapenos and pineapple. Surprised, yes I really did add pineapple and make it. And it was well appretiated by my friends and relished with some raita.
Wash well and soak together 1 cup of jeera rice and 1 cup of moong dal in plenty of water for 10 minutes. Wash again and drain and keep aside. You should have about 3 cups of the edible part of the pineaple pieces. Keep this ready aside. Wash and cut into pieces 1 large sized green jalapeno (optional). Keep this ready aside.
Heat ½ cup of ghee in a pressure cooker pan, when the ghee melts add a handfull of cashewnuts and fry well. Once they turn slightly brown remove and keep them aside ready for garnishing.
Now in the same ghee in pressure pan continue cooking by adding 1 tblsp of black pepper seeds, 1 tsp jeera and ½ tsp mustard seeds. When they splutter add 2 bay leaves, 2-3 cloves, 1 star anise, 2 pieces of 2” sticks of cinnamon, 1-2 green cardamom-slit, 2 black cardamom-slit, few curry leaves and fry well. Add 1 tsp of haldi powder, fry for a seccond and then add in the drained moong dal and rice. Add in the pineapple pieces, jalapeno pieces and salt to taste.
Now add 5 cups of water, cover the pressure pan with it’s lid and cook on high till 3-4 whistles. Remove and let cool on its own. Once the pressure drops and you are able to remove the lid. Carefully open the pan and add in the fried cashews kept aside for garnishing. Mix well and serve hot with raita or curds.