Venn Pongal and Gothsu

I made this last weekend. We were shopping and did not have much time to prepare elaborate dinner and Pongal came to my mind...It is very easy and takes less time to make it. So between our shopping saga we got home to put my son to nap for a while and that is time I prepared it so that we could continue with our shopping after our nap...wondering what we were shopping....will let you know soon.. We are not that much of a rice eaters these days and hence I do not make these anymore....the last time I made Pongal was for Bhogi...it is almost time for the next Bhogi :) !! H and myself love Pongal with Gothsu (something similar to Sambhar only) but that is the name that goes with Pongal not sure how the name Gothsu originated. Brinjal Gothsu is made as a side for Arisi Uppma (Broken Rice Upma). My son also seems to love Pongal.

Ingredients for making Pongal -

3/4th Cup Rice
1/4th Cup Moong Dhal
1 Tsp Whole Black Pepper
1 Tsp Jeera
1 1/2 TBSPN Grated Ginger
Ghee
Cashew
Curry Leaves
Salt to Taste (I add about 3/4th Tsp for this measure)

Wash the rice and dhal and pressure cook upto 4 whistles with 4 Cups of water. No of cups of water depends on the rice that you use. I use sona masoori.

Take a pan and heat the ghee. Add the pepper, jeera, ginger, curry leaves and cashew.

When the pressure leaves, take the cooked rice and dhal add the above roasted spices and salt. Serve it dollops of ghee with gothsu or chutney.

Recipe for making Gothsu

1/2 Cup Toor Dhal Pressure Cooked
1 medium sized Potato cubed and boiled
1/2 Lemon Sized Tamarind
2 Tomatoes
1 Green Chilly
Sambhar Powder
Curry leaves
Cilantro
Mustard, Channa Dhal, Hing and Urad Dhal for tempering
Oil
Salt to taste

Soak the tamarind in water and squeeze the pulp and get the tamarind water. Heat oil in a pan add the ingredients listed for tempering, curry leaves, green chilly and tomatoes. When the tomatoes are cooked, add the boiled potatoes and the tamarind water.
Add the sambhar powder and salt and cook it for some more time.
Finally add the cooked dhal.
It need to not be too thick in consistency. When it is done garnish it cilantro and serve it with Pongal.