Acehnese Style Pongal

Ingredients

Acehnese Style Pongal differs from the original Indian Pongal in its use of Acehnese spices and flavors. While the Indian version typically includes ingredients like cumin and mustard seeds, the Acehnese version incorporates cardamom, cloves, and cinnamon for a distinct taste. Additionally, the use of coconut milk in the Acehnese recipe adds a creamy and slightly sweet element to the dish. We alse have the original recipe for Pongal, so you can check it out.

• 1 cup (200g) rice 1 cup (200g) rice
• 1/2 cup (100g) split yellow lentils 1/2 cup (100g) split yellow lentils
• 2 cups (470ml) water 2 cups (470ml) water
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 2 shallots, finely chopped 2 shallots, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 cardamom pods 2 cardamom pods
• 2 cloves 2 cloves
• 1 cinnamon stick 1 cinnamon stick
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 10g, 8g
• Carbohydrates (total, sugars): 48g, 2g
• Protein: 8g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Rinse the rice and lentils under cold water until the water runs clear.
2. 2.
   In a large pot, combine the rice, lentils, water, and a pinch of salt. Bring to a boil over medium heat.
3. 3.
   Reduce the heat to low and simmer, covered, for about 20 minutes or until the rice and lentils are cooked and soft.
4. 4.
   In a separate pan, heat the vegetable oil over medium heat. Add the shallots, garlic, and ginger, and sauté until golden brown and fragrant.
5. 5.
   Add the cardamom pods, cloves, and cinnamon stick to the pan and sauté for another minute.
6. 6.
   Transfer the sautéed mixture to the pot with the cooked rice and lentils.
7. 7.
   Pour in the coconut milk and stir well to combine. Simmer for an additional 5 minutes to allow the flavors to meld together.
8. 8.
   Remove from heat and let the Pongal rest for a few minutes before serving.
9. 9.
   Serve hot and enjoy!

Treat your ingredients with care...

• Rice — Rinse the rice thoroughly before cooking to remove excess starch and ensure fluffy grains.
• Lentils — Soak the lentils for a few hours before cooking to reduce cooking time and improve digestibility.
• Coconut milk — Use full-fat coconut milk for a rich and creamy texture in the dish.
• Cardamom pods — Gently crush the cardamom pods to release their aromatic flavors before adding them to the dish.
• Cinnamon stick — Break the cinnamon stick into smaller pieces to allow for better infusion of flavors.

Tips & Tricks

• For a spicier version, add a finely chopped chili pepper to the sautéed mixture.
• Garnish the Pongal with fresh cilantro or chopped scallions for added freshness.
• Serve the Pongal with a side of spicy sambal or pickles for an extra kick of flavor.
• Leftover Pongal can be refrigerated and reheated the next day. Add a splash of water or coconut milk while reheating to restore the creamy texture.
• Experiment with different types of lentils, such as split green lentils or black lentils, for variations in texture and taste.

Serving advice

Serve Acehnese Style Pongal hot as a main course. It can be enjoyed on its own or with a side of spicy sambal, pickles, or papadums. Accompany the dish with a fresh salad or steamed vegetables to add a refreshing element to the meal.

Presentation advice

To enhance the presentation of Acehnese Style Pongal, garnish it with a sprinkle of freshly chopped cilantro or scallions. Serve it in individual bowls or on a large platter, allowing the creamy texture and aromatic flavors to take center stage. Pair it with colorful side dishes and condiments to create an appealing and appetizing spread.