Savoury Pongal Recipe/Venn Pongal

Last week, I shared with you the recipe for Sweet Pongal.  Today, I will introduce to you its savoury cousin, Venn Pongal.  While Sweet Pongal is used as an offering to Gods during festivals such as Rathasaptami  and Pongal, (Tamil new year), Venn Pongal is one of the popular breakfast dishes of South India.  Even though this is labelled as a breakfast food, it can be consumed for lunch/dinner too.  My friends love this dish so much that when they visit me, they make me prepare it irrespective of the time of the day/night.   Importantly, all the ingredients needed are generally readily available at home.  It is nutritious, delicious, filling and easy to make; in short, an ideal breakfast recipe.

Ingredients:

Fine Rice 1 cup

Moong Dal 1 cup (yellow petite lentils)

Pepper 4-6
Ginger 1 inch piece, finely grated

Cumin seeds 1 tsp

Ghee 1-2 tablespoons (or edible oil of your choice)

Salt to taste
Curry leaves 5-6 leaves
Red Chili, one or two (optional)
Coriander for garnishing.(optional)

Time:

Preparation time 5 minutes, cooking time 20 min approx.  Serves 4.

Procedure in Detail:

Dry roast the rice and moong dal separately in a pan.  Wash and drain the rice and dal mixture.

In a pressure pan, bring to boil 5 cups of water.  Add the rice and dal mixture to the water, add salt, cover and cook on low flame for two or even three whistles of the cooker.

Once the cooker has cooled down, check the consistency of the rice.  It should have a thick and porridgy consistency.  If it is thicker, add hot water and bring to boil.  The final consistency of the Pongal should be thick and porridgy.  Transfer to a serving bowl.

For the seasoning, heat ghee/edible oil in a pan, splutter the pepper, add in the cumin seeds, add curry leaves once the cumin has spluttered, add in ginger and red chili.  Pour sizzling hot on the cooked pongal.  Garnish with coriander.

Tastes best served hot with fresh coconut chutney.

Tips:

1.  If you are health/calorie conscious, you can substitute the fine rice with millet, brown rice, oats or quinoa.  If you are using brown rice, dry roast and soak for at least an hour before cooking.

2.  If you are looking for totally oil-free cooking, skip the seasoning and add in the cumin seeds, pepper and grated ginger while cooking in the pressure cooker.  Add crushed garlic if it suits your taste.  Your oil-free Venn Pongal is ready to eat.
3.  One can add chopped french beans, fresh green peas, and carrots to enhance the nutrition value.
4.  If you would rather use a microwave oven instead of a pressure cooker, set the rice, dal and water mixture in the oven at high for 10 minutes and check the consistency in the end.
5.  The consistency of Pongal will largely depend on the rice used.  Basmati will not cook to a soft consistency.  Select rice that cooks to soft consistency; e.g., sona masouri or kolam.

The Hero Behind

Early yesterday, my friend Shyama Patil, who lives in Kolhapur and is very proud of her Maharashtrian roots, reminded me that today was Shivaji Maharaj’s birth anniversary.  That reminder started a chain of thought. 

Who has not heard of Shivaji?   As school-going children in India, we have been brought up on tales of his bravery and heroism so much so that the very mention of his name, sends a thrill down one’s spine.  However today, as a mother and teacher, on being reminded of his birth anniversary, I caught myself reflecting on the people behind Shivaji and his glorious achievements.   Who were behind the making of Shivaji Maharaj, the legend?  How did they inspire him?  Is there anything that I can learn from them to create my own Shivajis?    

On the 19^th day of February, all of 389 years ago, in 1630 to be exact, was born to Jijabai and Shahaji Bhonsle, in the Shivneri fort of Maharashtra, a son, whom they named after the local diety, Shivai.  The world today honours him as Shivaji, the lion-hearted Maratha-warrior prince.   His father, Shahaji Bhonsle, was mostly away, being in the service of one or other of the Deccan sultanates in power at the time.  Young Shiva’s upbringing was left in the hands of his mother Jijabai and his guru, Samarth Ramdas.  In all the emphasis that is laid on his indomitable courage and valour, what most of us do not realise was that Shivaji was, first and foremost, and remained throughout his life, a man of spotless character and great personal integrity.  At the core of his greatness, his extremely soul-stirring charisma and heroism, is this devotion to a set of values instilled in him by both his mother and guru, no doubt from his very childhood.

Jijabai was not only a deeply religious and morally upright woman, but she was equally adept at managing and attending the day-to-day running of her husband’s small jagir around the Shivneri fort in Pune, where Shivaji was born.  If we reflect on this, we can already see how she might have been the role model for Shivaji, the very capable and balanced ruler of later years. His much-admired quality to cast aside all dilemmas and reach the heart of a problem as swiftly as his arrows, to take instant decisions that had far-reaching consequences was rooted in the ideals his mother set before him.  This was a quality that even his enemies both secretly admired and hated him for.   In fact, if there was any one quality of Shivaji which they ardently wished they had, it was this astuteness, this vision.  The more I read about him, the more I feel this was an attribute inculcated in him by his mother.   Quite clearly, she led him by example.  It is said that he consulted her all his life, and even when she was no more, he was guided no doubt, by her principles that were deeply ingrained in him.   

As a child, she kept her close to him throughout the day, as she went about her daily tasks of administrating the jagir, being sensitive to the needs of the people who lived there, being kind yet firm, allocating funds wisely and inventively, keeping them united in heart.  At bedtime, she would narrate to him stories of heroes from the Mahabharat and the Ramayana, who defended and upheld what was right with their very life and every breath.  Together with Guru Ramdas, she laid the foundation of obedience, of discipline, of valuing and cherishing true friends who stand by you through thick and thin and working on your strengths and weaknesses tirelessly.

Is it any wonder that in later years, when Lokmanya Tilak was looking to inspire Indians and unite them against the British, he revived the tradition of celebrating Ganesh Chaturthi and Shivaji Jayanti as a community festival. 

On his 379^th birth anniversary today, I feel as mothers and the first teachers of our children, we need to take a leaf out of Jijamata’s book, of leading by example and keeping our children close to ourselves.  Only then, can we can hope that Shivaji will live on, not just in textbooks, but in the hearts and minds of future generations of Indians.

(All images credited to Wikipedia: Commons)

Sweet Pongal Recipe

It is the tradition in India to offer sweets to God before starting any new venture.  Thus, in keeping with the tradition, I started this blog with an appreciation of my motherland followed by an article on Sun God for Rathasaptami.  Today  being Rathasaptami, following the south Indian tradition to offer pongal to Sun God, I am herein putting up my first recipe, Sweet Pongal, an offering to Sun God on Rathasaptami.

Traditionally, Pongal is cooked in the community in an earthen pot on an open fire and takes hours to cook.  I am bringing you a modernised pressure cooker version of the recipe.

Ingredients:

Fine Rice 1 cup

Moong Dal (yellow petite lentils)1/2 cup

Grated Jaggery 1 cup

Cloves  4 (optional to balance the sweetness; can use a small pinch of salt instead)

Cardamom 4 (peeled and crushed)

Dry fruits for garnishing.

Ghee 5 tablespoons (can cut down to 1 tablespoon according to taste and health preferences)

Time:

Preparation time 5 minutes, cooking time 20 min approx.  Serves 4.

Procedure in Detail:

Dry roast the rice and moong dal separately in a pan.  Wash and drain the rice and dal together.

In a pressure pan, bring to boil 5 cups of water.  Add the rice and dal mixture to the water, cover and cook on low flame for two or even three whistles of the cooker.

In the meanwhile, add half a cup of water to the grated jaggery in a saucepan and heat it till the jaggery dissolves.  Do not boil it.  Will become syrupy.

Once the cooker has cooled down, check the consistency of the rice.  It should have a thick and porridgy consistency.  If it is thicker, add hot water and bring to boil.  Then add the jaggery water and boil for another 5 minutes.  The final consistency of the Pongal should be thick and porridgy.  Transfer to a serving bowl.

For the seasoning, heat ghee in a pan, splutter the cardamom and cloves, add in the dry fruits and roast them till golden brown.  Pour sizzling hot on the cooked pongal.

Tastes best served hot.

Tips:

1.  If you are health/calorie conscious, you can substitute the fine rice with millet, brown rice, oats or quinoa.  If you are using brown rice, dry roast and soak for at least an hour before cooking.
2.  If you would rather use a microwave oven instead of a pressure cooker, set the rice, dal and water mixture in the oven at high for 10 minutes and check the consistency in the end.  Add in grated jaggery/jaggery powder after cooking and set in oven for another 5 minutes.
3.  The consistency of Pongal will largely depend on the rice used.  Basmati will not cook to a soft consistency.  Select rice that cooks to soft consistency; e.g., sona masouri or kolam.

Rathasaptami (रथसप्तमी)

Rathasaptami (रथसप्तमी) is a Hindu festival dedicated to Sun God (Surya/सूर्या).  It is celebrated on the seventh day of Shukla Paksha (bright half or fortnight from new moon to full moon) in the month of Magha (the 11th month of the Hindu calendar).  It is believed that the Sun God changes the direction of his chariot from South-East to North-East (Uttarayan/उत्तरायण).  The process is believed to start on Makara Sankranti and conclude on Rathasaptami.  His chariot is said to be drawn by seven horses representing seven colours of the rainbow with snakes as reins.  The seven horses are named after the seven meters of Sanskrit prosody: Gayatri, Brihati, Ushnih, Jagati, Trishtubha, Anushtubha and Pankti. .  The chariot has 12 wheels representing the 12 signs of the zodiac. It is also believed that the sun shines brightest on Rathasaptami and it is said he alights a new chariot on the day and as his chariot rises in the skies, the days get hotter.  Thus, Uttarayan marks a change of seasons from winter to spring and Rathasaptami marks the start of harvest season.  Sun God is believed to have been born on Rathasaptami to Sage Kashyap and his wife Aaditi. He is also known as Aaditya (son of Aditi).  In 2019, Rathasaptami falls on Tuesday, February 12.

In Hindu mythology, Surya is placed in the center of the Navagraha formation (nine heavenly planets) and considered to be arogyadata and aishwaryadata (provider of health and wealth).  Hence, it is advised that one wakes up at sunrise and performs Suryanamaskara (one form of Yoga) in the open.  It has been scientifically proven that exposing oneself to the early morning sunlight is beneficial to bone health.  It is also widely accepted that Suryanamaskara is one of the best forms of exercise. 

Traditions/Rituals on Rathasaptami

On the day, one is supposed to rise early, purify oneself before sunrise by bathing with seven leaves of Calotropis Gigantea (Arka in Sanskrit, Ekka in Kannada, Rui in Marathi, Madar in Hindi). The seven leaves are to be placed as follows: one on the head, two on shoulders, two on knees, and two on feet.  Rangoli representing Sun God and his chariot is drawn in front of the house.  At sunrise, while facing East, a fire of cowdung cakes is made in the center of the rangoli and milk is boiled on the fire in an earthen pot and allowed to boil over as an offering to Sun God.  In South India, Pongal is cooked and offered to Sun God.

While it took the West persecution of Galileo and many centuries to accept that sun was the center of the solar system and that Pluto was not a planet, Hindu Mythology has believed since the time of Rig Veda that the sun is in the center of the solar system and the navagrahas included 7 planets, sun and the moon; so 7 planets plus planet earth = 8 planets with sun at the center form the solar system. We Indians ought to be proud of our heritage where we can find current scientific discoveries mentioned in our ancient texts.

I have poured in all I know about Rathasaptami and Sun God, but Hinduism is a vast sea of knowledge, traditions and rituals.  So if anyone out there knows something that I have missed, please do share in the comments section.

Love Letter to Beloved India

The video of this poem by Shri Chandrabhanu Tripathi, sung by Gabriella Brunnel, has gone viral on social media; especially WhatsApp. Many of my friends, who understood only bits and parts of the poem, kept messaging me for translations of phrases.  There was one who said he did not understand anything beyond “Priyam Bharatam”.

 

I initially searched the internet for a website/blog that had the translation, and not finding one, sat down and translated the whole of it.  I hope you like it!

प्रकृत्या सुरम्यं विशालं प्रकामम्
सरित्तारहारैः ललामम् निकामम्
हिमाद्रिः ललाटे पदे चैव सिन्धुः
प्रियं भारतं सर्वथा दर्शनीयम्

prakṛtyā suramyaṃ viśālaṃ prakāmam
sarittārahāraiḥ lalālaṃ nikāmam
himādriḥ lalāṭe pade caiva sindhuḥ
priyaṃ bhārataṃ sarvathā darśanīyam

Enchanting landscape over a vast territory
Rivers and stars form an exceedingly beautiful garland
Crowned by the Himalayas, the sea at her foot
Beloved India is in every way spectacular.

धनानां निधानं धरायां प्रधानम्
इदं भारतं देवलोकेन तुल्यम्
यशो यस्य शुभ्रं विदेशेषु गीतम्
प्रियं भारतं तत् सदा पूजनीयम्.

dhanānāṃ nidhānaṃ dharāyāṃ pradhānam
idaṃ bhārataṃ devalokena tulyam
yaśo yasya śubhraṃ videśeṣu gītam
priyaṃ bhārataṃ tat sadā pūjanīyam

A reservoir of wealth that flows in prominent streams,
This India is comparable to the abode of Gods
Ballads of her fame are sung in foreign lands
Beloved India is forever venerated.

अनेके प्रदेशा अनेके च वेषाः
अनेकानि रूपाणि भाषा अनेकाः
परं यत्र सर्वे वयं भारतीयाः
प्रियं भारतं तत् सदा रक्षणीयम्

aneke pradeśā aneke ca veṣāḥ
anekāni rūpāṇi bhāṣā anekāḥ
paraṃ yatra sarve vayaṃ bhāratīyāḥ
priyaṃ bhārataṃ tat sadā rakṣaṇīyam

Many states,  varied costumes
Many appearances Many languages
But we all are Indians
Beloved India, you are meant to be defended forever.

सुधीरा जना यत्र युद्धेषु वीराः
शरीरार्पणेनापि रक्षन्ति देशम्
स्वधर्मानुरक्ताः सुशीलाश्च नार्यः
प्रियं भारतं तत् सदा श्लाघनीयम्

sudhīrā janā yatra yuddheṣu vīrāḥ
śarīrārpaṇenāpi rakṣanti deśam
svadharmānuraktāḥ suśīlāśca nāryaḥ
priyaṃ bhārataṃ tat sadā ślāghanīyam

Where the people are wise
And the valiant offer their bodies in war to protect the country
Where men maintain good conduct and are passionate about performing their duty (dharma) and women as affable
Beloved India, forever praiseworthy.

वयं भारतीयाः स्वभूमिं नमामः
परं धर्ममेकं सदा मानयामः
यदर्थं धनं जीवनं चार्पयामः
प्रियं भारतं तत् सदा वन्दनीयम्

vayaṃ bhāratīyāḥ svabhūmiṃ namāmaḥ
paraṃ dharmamekaṃ sadā mānayāmaḥ
yadarthaṃ dhanaṃ jīvanaṃ cārpayāmaḥ
priyaṃ bhārataṃ tat sadā vandanīyam

We Indians bow to our motherland
We always follow the supreme Dharma
To which we offer our wealth, our life
Beloved India, worthy of being respected/revered forever.

What did you think of the of the poem and translation? Let us know in the comment section below. And don't forget to follow, share and subscribe!