Couscous belongs to Semolina variety and it is widely used in African, Middle East cuisine. It takes very less time to get cooked and I have used them in Salads,made vegetable upma too. Last week yet again prepared a SouthIndian dish using Couscous. First time tried preparing pongal using couscous and they turned out beautifully. I used masoor dal instead of the usual moong dal. Served them with sambar and coconut chutney.
Couscous belongs to Semolina variety and it is widely used in African, Middle East cuisine. It takes very less time to get cooked and I have used them in Salads,made vegetable upma too. Last week yet again prepared a SouthIndian dish using Couscous. First time tried preparing pongal using couscous a
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
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Ingredients
- 1 cup Couscous
- 1 cup Masoor Dal
- 1 tbsp Ghee
- To temper :
- 10 Cashewnuts
- 1/4 tbsp Black Pepper
- 1/4 tbsp Jeera
- 1/4 tbsp Mustard Seeds
- 1/2 tbsp Green chillies chopped
- 1/2 tsp Ginger pieces
- curry leaves some
- to taste Salt
Ingredients
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Instructions
- Boil water in a saucepan with a salt 1 and half cups of pinch
- Once they start boiling add couscous and close the pan with lid
- Turn off the stove and within minutes they would have been cooked completely 10
- Pressure masoor dal upto whistles in a pressure cooker 4
- So now mix masoor dal and couscous. Adjust salt
- To temper pongal lets heat ghee in a pan
- Add all the ingredients mentioned under 'To Temper' section one by one
- Add this to the couscous + dal mixture
- Yummy couscous pongal is ready to be served
- Coconut Chutney :
- Grind coconut, fried red chilli, salt and a hing together. For tadka use Mustard seeds, urad dal and curry leaves 1/2 cup of 2 tbsps grams(pottukadalai), 1 pinchs