Category: Breakfast, Drinks, Fasting Recipes, Healthy Cooking
Cuisine: Tamilnadu
Cooking Method: Boiling, Pressure Cooking
Yields: 5 Servings Difficulty: Easy Prep Time: 15 Mins Cook Time: 25 Mins Total Time: 40 Mins
Some days, the stomach seeks for comfort food that is light yet tasty. If you are looking for one such or need a change from your routine breakfast favorites, then this Paal congee /Milk porridge is for you. This congee is made of rice + urad dal and mildly flavored with fenugreek and jeera. A generous cup of milk makes this congee perfect for sick times too. My mom used to make this often and we would have this with jaggery. However, my H prefer having it with pickle or any chutneys. Whatever the sides are, this conjee is definitely one to taste if you are looking for a change. Due to the addition of garlic pods and milk to this conjee, it is definitely great food for pregnant and feeding moms. Both milk and garlic are known to increase milk supply in feeding moms. The cumin and fenugreek in this aids in a quick digestion process. Do try this conjee and enjoy this mild, yet flavorful porridge.
Ingredients
Adjust Servings
Instructions
- Wash the rice and set them separately. In a heavy-bottomed Kadai, dry roast the urad dal until golden brown and wash it.
- Mix it along with the rice. Take a small pressure cooker and add the rice + urad dal mix. Add cumin seeds, fenugreek seeds, and garlic. Measure about 1 cup of water and 1 cup of milk and add to the pressure cooker.
- Set the pressure cooker lid and place whistles. Let it cook for about 4 – 5 whistles. Switch off the flame and wait for the pressure to get released.
- Open the pressure cooker. Use a wooden spoon or a heavy ladle and mash the rice nicely. Now add rest of the milk, a pinch of salt, and heat them up for a couple of mins.
- Serve them warm with jaggery or any pickle of your choice.
Notes
- Instead of adding regular milk, you can also add coconut milk for this congee. They give a different taste and is healthy too.
- I prefer adding the garlic pods first and pressure cooking them along with rice. You can also boil them separately and add if you like to see and feel those garlic pods.