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Couscous Pongal & 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
10minutes
Cook Time
20minutes
Prep Time
10minutes
Cook Time
20minutes
Ingredients
Instructions
  1. Boil water in a saucepan with a salt 1 and half cups of pinch
  2. Once they start boiling add couscous and close the pan with lid
  3. Turn off the stove and within minutes they would have been cooked completely 10
  4. Pressure masoor dal upto whistles in a pressure cooker 4
  5. So now mix masoor dal and couscous. Adjust salt
  6. To temper pongal lets heat ghee in a pan
  7. Add all the ingredients mentioned under ‘To Temper’ section one by one
  8. Add this to the couscous + dal mixture
  9. Yummy couscous pongal is ready to be served
  10. Coconut Chutney :
  11. 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

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