Pongal
Pongal is a flavorful South Indian dish made with rice, lentils, and a medley of aromatic spices. This comforting delicacy combines the nuttiness of lentils with the softness of rice, resulting in a creamy and satisfying texture. The dish is infused with the rich flavors of cumin, ginger, and black pepper, enhanced by the tantalizing aroma of ghee. Pongal is a popular breakfast or lunch option, enjoyed with accompaniments like chutney and sambar. With its wholesome ingredients and delectable taste, Pongal is a beloved traditional dish that brings warmth and happiness to every bite.
Macro Containers
A - Cashew Nut (2 oz.)
B - Kolam Rice (7 oz.)
C - Moong Dal (3 ½ oz.), Ghee (2 ½ Tbsp.)
D - Ginger (2 ½ tsp. , Dried Red Chili Pepper (2 chilies), Curry Leaf (20 leaves), Black pepper (15 peppercorns)
Micro Pods
Pod 1 - Salt
Pod 2 - Cumin Seed
Pod 3 - Turmeric
Liquids
Vegetable Oil and Water
Container A:
Break cashew nuts in small pieces. Measure 2 ounces of it and add to container A.
Container B:
Wash the rice twice under running water, drain any remaining water. Add 7 ounces of it to container B.
Container C:
Wash the moong dal. Measure 3 ½ ounces of it and add to container C. On top of that, add 2 ½ tablespoons of solidified ghee to the same container.
Container D:
Mice the ginger, and measure 2 ½ ounces of it to add to container D. Additionally, add 2 red chilies (which have been broken into small pieces), add 20 curry leaves and 15 black peppercorns to container D.
Spice Pods:
Place the spice pods labeled Salt, Cumin Seed, and Turmeric into slots 1 to 3 respectively.
Final Steps:
Check if the pan, stirrer and spatula is placed properly, and if the stirrer is connected to the outlet.
Check if water and oil is filled till the brim of their respective containers.
Check if sufficient vegetable oil is added in the container, which should be around 18 ml.
Select recipe and portion size.
Tap “start cooking” to begin the recipe.
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