Pulagam - Traditional Indian Rice Porridge

Ingredients

• 1 cup (200g) rice 1 cup (200g) rice
• 1/4 cup (50g) split yellow lentils (moong dal) 1/4 cup (50g) split yellow lentils (moong dal)
• 4 cups (950ml) water 4 cups (950ml) water
• 1 tablespoon ghee (clarified butter) (optional) 1 tablespoon ghee (clarified butter) (optional)
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 1 sprig curry leaves 1 sprig curry leaves
• 2 green chilies, slit lengthwise 2 green chilies, slit lengthwise
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat: 4g / 0.5g saturated
• Carbohydrates: 47g / 1g sugars
• Protein: 7g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   Rinse the rice and lentils thoroughly under running water.
2. 2.
   In a large pot, combine the rice, lentils, water, and salt. Bring it to a boil over medium heat.
3. 3.
   Reduce the heat to low and let it simmer for about 20-25 minutes, or until the rice and lentils are cooked and have a porridge-like consistency.
4. 4.
   In a small pan, heat the ghee (optional) over medium heat. Add the cumin seeds, mustard seeds, curry leaves, green chilies, and turmeric powder. Sauté for a minute until the spices release their aroma.
5. 5.
   Pour the tempering mixture into the cooked rice and lentils. Mix well.
6. 6.
   Remove from heat and let it rest for a few minutes before serving.
7. 7.
   Serve hot with a drizzle of ghee on top, if desired.

Treat your ingredients with care...

• Lentils — Rinse the lentils thoroughly before using to remove any impurities.
• Curry leaves — If fresh curry leaves are not available, you can use dried curry leaves as a substitute. However, fresh curry leaves provide a more vibrant flavor.

Tips & Tricks

• For a creamier texture, you can blend a small portion of the cooked rice and lentils before adding the tempering mixture.
• Adjust the spiciness by adding more or fewer green chilies according to your preference.
• Serve Pulagam with a side of pickle or yogurt for added flavor.

Serving advice

Serve Pulagam hot in individual bowls. Drizzle a little ghee on top for extra richness and flavor. Accompany it with a side of pickle or yogurt for a delightful combination of tastes.

Presentation advice

Garnish the Pulagam with a few fresh curry leaves and a sprinkle of turmeric powder for an appealing visual touch. Serve it in traditional Indian-style bowls or earthenware for an authentic presentation.