Pongal & Tomato Raita

Pongal and tomato perugu pachadi (raita) is one of my favorite combos. My mom used to make them for weekend breakfast or for a quick dinner. Now I make them for my son and he seems to like them.

Ingredients:
Rice - 1 cup (I use sona masoori rice)
Pesarapappu (Moong Dal) - 1/2 cup
Turmeric - 1/4 tsp
Salt & pepper - to taste

Tadka ingredients:
Ginger - 1" piece grated
Cumin seeds - 1 tsp
Hing - pinch
Method:

• Cook rice & dal with 4 cups of water (or 2cups water & 2 cups milk) and turmeric
  
• Heat 2tsp ghee in a saucepan, add the tadka ingredients and once the seeds splutter add the cooked rice & dal mixture. Mix well; season with salt & pepper. If the mixture is too dry, add water and simmer for 5 minutes. Cover and rest for couple of minutes.

In the meantime, prepare tomato raita. Heat 1tsp oil in a small saucepan, add 1/4tsp each of mustard and cumin seeds and 1 red chili; once the seeds splutter add 1 finely chopped tomato. Cover and cook until tomatoes turn mushy. Season with salt. Remove from heat and let cool for couple of minnutes. Add 1 cup of yogurt, mix well and enjoy with the pongal.

This goes to CFK-Rice being hosted by Trupti @ Recipe Center. Cooking For Kids is the brainchild of Sharmi @ Neivedyam.