Pongal Special: Chefs Share Traditional Recipes For The Festival
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Amidst the colourful kolams (rangolis) in Indian homes and air filled with gratitude, Pongal marks the joyous festival to celebrate the harvest season. Rooted in agricultural traditions, the four-day festival is all about thanking the Sun, nature, and the cattle with a festive feast. 

If you are looking for fool-proof recipes to try this Pongal, this is just the right place. Compiling the traditional dishes and the chef-special recipes they have been recreating for years, you can refer to this list to make a festive spread. Be it the classic Ven Pongal, the crispy Medu Vada, or the popular Bisi Bele Bath, here are some easy steps to try at home.

Ven Pongal By Executive Sous Chef Amandeep Singh, The Westin Mumbai Garden City

Ingredients:

  • 1 cup raw rice
  • 1/2 cup moong dal
  • 4 cups water
  • 2 tbsp ghee
  • 1 tsp black peppercorns
  • 1 tsp cumin seeds
  • 1-inch piece ginger
  • 2 green chillies
  • 10-12 cashew nuts
  • 1 sprig curry leaves
  • A pinch of hing
  •  Salt to taste

Instructions:

  1. Dry roast the moong dal in a pan until it releases a mild aroma.
  2. Wash the rice and roasted dal thoroughly.
  3. In a pressure cooker, combine the rice, moong dal, and water. Add salt.
  4. Pressure cook for 3-4 whistles or until the mixture becomes soft and mushy.
  5. Heat ghee in a small pan. Add the cumin seeds, peppercorns, and cashew nuts. Sauté until the cashews turn golden.
  6. Add ginger, green chillies, curry leaves, and asafoetida. Saute for a few seconds until fragrant.
  7. Add the tempering to the cooked rice and dal mixture. Mix well to combine the flavours.
  8. Adjust the consistency by adding a little hot water if it’s too thick. Mix gently.
  9. Serve hot with coconut chutney, sambar, or a dollop of ghee on top for extra flavour.

Bisi Bele Bath By Chef Prakash Mohanarangan, ITC Grand Central Mumbai

Ingredients:

  • 1 cup rice
  • 1/2 cup toor dal
  • 1/2 cup mixed vegetables (carrots, peas, beans, etc.)
  • 3-4 tbsp Bisibele Bath powder
  • 1 small onion, finely chopped
  • 2 small tomatoes, chopped
  • 2-3 tbsp tamarind pulp
  • 2-3 tbsp ghee or oil
  • Salt to taste
  • Water as needed

For Tempering:

  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1-2 dried red chillies
  • Few curry leaves
  • A pinch of hing

Instructions:

  1. Rinse rice and toor dal separately, then soak them for 15-20 minutes.
  2. Pressure cook rice and dal together with enough water until soft.
  3. Heat ghee or oil in a pan. Add mustard seeds, cumin seeds, dried red chillies, curry leaves, and asafoetida.
  4. Add chopped onions and chopped tomato and sauté until golden brown.
  5. Add mixed vegetables and cook until they are tender.
  6. Add strained tamarind pulp and Bisibele Bath powder and mix well.
  7. Add cooked rice, dal mixture, and salt. Mix everything together.
  8. Adjust consistency by adding water if needed. Bring it to a boil, then simmer for a few minutes.
  9. Garnish with chopped coriander leaves.
  10. Serve hot with a side of raita or papad.

Medu Vada By Chef Steve Raj, Main Kitchen Of Caravela, Taj Holiday Village Resort & Spa, Goa

Ingredients:

  • 1 cup urad dal
  • 2 green chillies
  • 1-inch piece ginger
  • 8-10 curry leaves
  • 1 tsp black peppercorns
  • 1 onion
  • Salt to taste
  • Pinch of hing
  • Water for grinding
  • Oil for deep frying

Instructions:

  1. Wash the urad dal thoroughly and soak it in water for 4–5 hours or overnight.
  2. Drain the soaked dal and grind it to a smooth and thick batter using minimal water. The batter should be fluffy, light, and slightly aerated.
  3. Transfer the batter to a mixing bowl. Add salt, chopped green chillies, ginger, curry leaves, black peppercorns, onions (if using), and asafoetida. 
  4. Beat the batter well with your hand or a spoon to incorporate air, making the vadas crispy. Check the consistency: it should be thick enough to hold its shape.
  5. Wet your palms slightly with water. Take a small portion of the batter, roll it into a ball, and flatten it slightly. 
  6. Make a hole in the centre using your thumb to give it the classic doughnut shape. Alternatively, use a plastic sheet or banana leaf to shape the vadas.
  7. Heat oil in a deep frying pan over medium heat. Ensure the oil is hot but not smoking. Gently slide the shaped vadas into the oil. 
  8. Fry in batches to avoid overcrowding. Fry until golden brown and crispy on both sides. Remove using a slotted spoon and drain on a paper towel.
  9. Serve hot with sambar, coconut chutney, or both.