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  Life   Food  13 Jan 2017  Harvested in hearty morsels

Harvested in hearty morsels

Published : Jan 13, 2017, 1:09 am IST
Updated : Jan 13, 2017, 6:51 am IST

It’s Sankranti and Pongal and chefs give you the best of seasonal fare to celebrate the festival.



  • Channa dal 1 cup
  • Jaggery 1-½ cup
  • Cardamom 1 tsp
  • Maida 1-½ cup
  • Turmeric a pinch
  • Oil, 1 tsp
  • Salt a pinch


  • Cook channa dal in a pressure cooker. Drain all the water.
  • Cook dal mixed with jaggery for 10 minutes.
  • Grind without using water.
  • Add cardamom and mix well with hand, to get a smooth mixture.
  • Mix maida with turmeric, salt. Add water, oil and make dough.
  • Cover and keep aside for an hour.
  • Take a ball of dough and spread with hand.
  • Keep a ball of chana mixture, and cover with dough and seal ends.
  • Apply oil to a plastic paper or banana leaf, keep the ready ball on it, and roll like a chapati.
  • Fry on a hot tawa till it is golden brown in colour.
  • Serve hot with ghee.

Tarkari Saagu

Tarkari Saagu

  • Vegetable cubes, 3 cups (potatoes, beans, green peas and carrots)
  • Onion 300 gm
  • Tomato 150 gm
  • Garlic (chopped) 50 gm
  • Green chilli 15 gm
  • Oil 75 ml        

For the Paste

  • Coconut 2
  • Roasted channa dal 1 tbsp
  • Cinnamon 2 sticks
  • Clove 2 gm
  • Cardamom 3 gm
  • Ginger 15 gm
  • Green chilli 50 gm
  • Coriander seeds 50 gm
  • Salt to taste
  • Turmeric powder 5 gm
  • Coriander 200 gm

For the Tadka

  • Oil 1 tbsp
  • Mustard 5 gm
  • Curry leaves 1 sprig


  • Dry roast the masala ingredients and make a fine paste, keep aside.
  • Par boil the vegetables with turmeric powder, salt and keep aside.
  • Heat oil in a pan, add mustard seeds, allow spluttering, add curry leaves, chopped onion and sauté well for eight to 10 minutes, now add tomato and cook for another few minutes.
  • Add ground paste to this mixture and boil gravy well, add par boiled vegetables and cook for another eight to 10 minutes.
  • Check seasoning and make a tempering with mustard and curry leaves, and mix well. Remove from fire and garnish with coriander. Serve hot.

Badnekai Gojju

Badnekai Gojju

  • Small purple brinjal 1/2 kg
  • Onions (chopped) 2 nos
  • Oil 2 tbsp
  • Mustard seeds 1/4 tsp
  • Tamarind, lemon size
  • Turmeric ½ tsp
  • Curry leaves 1 sprig
  • Salt to taste
  • Coriander leaves for garnish
  • Jaggery 1 tsp

Ingredients for Roast:

  • Red chillies 10-12 nos
  • Coriander seeds 3 tsp
  • Urad dal 2 tsp
  • White sesame seeds 1 tsp
  • Channa dal 2 tsp
  • Cinnamon 1 piece
  • Coconut grated 1/2 cup


  • Wash and cut brinjals length-wise into medium size pieces, and immerse in a bowl of water.
  • Boil a lemon size tamarind ball in a cup water for 10 minutes. After it cools down, squeeze tamarind and remove the pulp. Strain and keep the tamarind water aside.
  • Heat one tsp oil in a pan, add coriander seeds, urad dal, channa dal, sesame seeds, cinnamon, dry red chillies. Fry till they turn light brown, add grated coconut. Sauté for a few minutes on low flame.
  • Remove from heat, and grind into fine powder and keep aside.
  • Heat remaining oil in the same pan, add mustard seeds, when they pop, add chopped onions, fry till light brown.
  • Add brinjal, fry until light brown, add turmeric and curry leaves.
  • Now, add salt, tamarind juice, jaggery, ground masala powder and a cup water.
  • Bring to a boil, and cook for 10-15 minutes until the gojju thickens.
  • Garnish with coriander leaves.

Recipes courtesy Naren Thimmaiah, executive chef, The Gateway Hotel

Sweet Pongal

Sarkkari Pongal (Sweet Pongal)

  • Raw rice 500 gm
  • Yellow moong dal 250 gm
  • Jaggery 500 gm
  • Ghee 200 gm
  • Cashewnut 50 gm
  • Milk 500 ml
  • Raisins 20 gm
  • Chopped fresh coconut 50 gm
  • Green cardamom powder 1 gm


  • Heat 500 ml of water in another pot and add grated jaggery and simmer till it forms an even syrup, set aside.
  • In a heavy bottomed pan, broil moong dal and rice till a pleasant aroma emanates from the roasting process.
  • Add milk and water to the broiled rice and lentil, and cook till soft.
  • Add jaggery syrup to the cooking rice, simmer gently for about 15 minutes.
  • Heat half the ghee in a tempering pan and fry coconut till golden brown.
  • In the same pan, add more ghee and fry cashew and raisins, mix in the rice mixture.
  • Finish pongal with a sprinkle of cardamom powder and stir in evenly.
  • Garnish with a few fried cashewnuts and raisins.

Recipe courtesy Leela Palace, executive chef Mir Zafar Ali

Khara Pongal

Khara Pongal

  • Raw rice 110 gm
  • Split yellow moong dal 70 gm
  • Cashewnut 15 gm
  • Salt 5 gm
  • Oil 5 gm
  • Ghee 5 gm
  • Ginger chopped 5 gm
  • Jeera seeds 5 gm
  • Whole black pepper 5 gm
  • Curry leaves 10 gm


  • Dry roast moong dal and rice separately in a heavy bottomed pan.
  • Fry cashewnuts in a tsp ghee, keep aside.
  • Pressure cook rice and dal with water and salt for four to five whistles, making sure it’s not too mushy.
  • Heat oil and ghee, add ginger, pepper, jeera and curry leaves. Add into the dal mixture.
  • Add cashewnuts and mix well.
  • Serve it hot with sambar or coconut chutney.

Recipe courtesy Movenpick Hotel & Spa Chef De Partie Rajesh, Demi

Tags: latest recipes, pongal, festival food