In this version, riced cauliflower is used in place of white rice to make it lower in carbs.
Served in South India on its namesake holiday in January, it is also delicious anytime.
Recipe adapted with permission fromThe Vegetarian Resetby Vasudha Viswanath, The Collective Book Studio, January 2023.
Photo: Alexandra Shytsman
Celebrations include kite-flying, bonfires, music, dancing and exchanges of delicacies between families.
We celebrated family ties.
Pongal means “to boil over.”
It is offered first to the gods and then to family.
The dish comes in both sweet and savory avatars.
The savory version, called ven (white) pongal, is made of rice and moong dal.
But white rice can also send my blood sugar soaring.
Very quickly, I tired of eggs, cheese and avocadomy opinionated Indian palate craved spice and flavor.
And so began my love affair with riced cauliflower.
I tentatively experimented with a cauliflower fried “rice.”
As even my skeptical parents tasted and approved the dish, I knew I had something special.
Soak for 30 minutes; drain and rinse.
Bring 1 cup water to a boil in the saucepan.
Add the dal and reduce heat to a simmer.
Cook until the dal is tender, about 20 minutes, adding more water if the pot gets dry.
(Alternatively, cook the dal in a pressure cooker for 15 minutes on high pressure.
Release the pressure naturally.
)Drain any excess water.
Meanwhile, heat a medium skillet over medium heat.
When hot, add 1 teaspoon ghee (or butter) and riced cauliflower.
Cook, stirring occasionally, until the cauliflower is dry, 10 to 15 minutes.
Transfer to a plate
To prepare chutney:Heat a small saucepan over medium-high heat.
Add oil and mustard seeds.
To prepare tadka:Heat the skillet over medium heat.
Add ghee (or butter) and cumin seeds.
Cook, stirring, until the cumin seeds turn dark brown, about 30 seconds.
Add the dal and cauliflower and mix well.
Serve with the chutney.
Notes
Moong dalare split yellow mung beans.
Look for them in well-stocked grocery stores, Indian markets or online.
Sweet-and-sourtamarind concentrateis made from the seed pods of tamarind trees, which are native to Africa.
Look for them with other Asian or Middle Eastern ingredients in well-stocked supermarkets.
you’re free to find the spice at Indian markets or online.
Curry leavesare native to South Asia.
They have a faint citrusy flavor.
Freeze extra leaves airtight for up to 2 months.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
