Pulagam

Keeping the oncoming Sankranthi festival in mind, I thought of posting some recipes related to it this week. Andhra pulagam is going to be the first one in the series. The pulagam is a toned down version of the exuberant and rich pongal. It is mostly prepared dry and in traditional Andhra Brahmin kitchens like my grandmothers', pulagam used to be kept very simple and basic. Rice and moong were cooked and only salt was added. No additional flavors / garnishes were added as we do in the case of pongal(I) and was served with chintapandu pachadi (tamarind chutney).  
In spite of it's simplicity, pulagam when properly prepared turns out delicious, even without all the ghee soaked garnishing or spicy flavors. Pulagam usually is not prepared mushy and each grain in the dish stands out separately. Each graI have just added toasted cumin seeds in the following version. One can add crushed pepper and a ghee tadka too just like in pongal preparation. Pulagam tastes yummy with just a chatpata pickle like a mango / lime one but can be served with chutney / sambhar too. 

Ingredients: (yield 2 servings)
1/2 cup rice (I used sona masuri variety.)
A fistful of moong dal
1 tbsp. ghee
1 tsp cumin seeds
Salt to taste

Method:
* Dry toast moong dal until it starts changing it's color. This step is however optional.
* Heat ghee in a small pan and add cumin seeds. When they start to turn a shade darker, remove from heat.
* Wash rice (and also moong if preferred) with two exchanges of water and drain. Add 1 & 1/4 cups of water to rice-moong mixture along with the ghee toasted cumin seeds.
* Pressure cook for 3 whistles.
* Wait till the valve pressure is gone and remove the lid. Add salt, mix well and serve warm.

This is my post under "Pongal Dishes" theme for BM#36. Check here to know what other marathoners are cooking. 

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