Rice, moong dal, peanuts, jaggery and ghee rule the kitchen during Sankranthi in our homes.
For bhogi, pulagam (rice + split moong dal + salt) is the main dish, not pongali (rice + yellow moong dal + salt), and three peanut based recipes are prepared for pulagam.
Peanut-jaggery chutney,
Stuffed brinjal curry with peanuts and
No boil, cold peanut rasam (Peanut pacchi pulusu)
And the meal begins with prasadam – either jaggery rice pudding or sweet pongali. See, the whole kitchen revolves around rice, moong dal, peanuts, jaggery and ghee during Sankranthi.
Even though I grew up on this tradition, I rarely prepared them all for Sankranthi here. Because, for two people it’s lot of food and one also needs deep appetite to enjoy them. The whole combination is heavy and would make one sleepy in a minute. But yesterday I dared and cooked everything for Sankranthi. I was shivering 24 hours of day under Seattle’s arctic cold blast – God, I needed some rich food. So the rice, moong dal, peanut and ghee extravaganza.
Pulagam, Stuffed Brinjal Curry with Peanuts, Peanut Pacchi Pulusu, Peanut-Jaggery Chutney & Ghee
1 ½ cups rice
6 cups water
1 teaspoon salt
Wash the rice and split moong dal together, once or twice, until the water is clear. Take them in a pressure cooker or in a big pot. Add 6 cups of water and a teaspoon of salt. Mix and simmer for about 20 to 30 minutes, stirring in-between or simply pressure cook to soft, falling apart stage.
Serve hot with peanut chutney/stuffed brinjal curry/peanut pacchi pulusu along with generous amounts of ghee for a festive meal or with homemade yogurt for an easy on stomach, light meal.
Sona Masuri Rice, Split Moong Dal and Salt ~ Ingredients for Pulagam
Preparing pulagam during Sankranthi is a Nandyala tradition.
