Sojja is an authentic one pot meal which is prepared like Ven Pongal. This is no onion no garlic recipe, so it can be offered as Naivedhyam to god during navrathri days. We can call this as Andhra Pongal but the texture is like hot steamed rice. This recipe is commonly prepared in Nellore n Chittoor districts of Andhra Pradesh. Rice and moong dal are cooked along with tempering. Fresh grated coconut and required amount of salt are also added. Here I present the traditional recipe sojja to relish anytime. Njoy Cooking, Serving n Savoring!
Course: One pot meal/main course
Cuisine: Andhra, India
Raw rice(Sona masoori variety): 1 3/4 cups
Moong dal/yellow lentils: 1 cup
Salt: As required
Grated fresh coconut: 2 tbsp
Water: 5.5 cups(Approximately)
Oil: 2 tbsp
Mustard seeds: One tsp
Cumin seeds: One tsp
Black gram: One tsp
Bengal gram: One tsp
Asafoetida: A pinch
Curry leaves: A sprig
Red chillies: 2/3 nos.
Method of preparation:
- Take one cup of moong dal and roast for two minutes or till the raw smell goes away.
- Transfer the roasted moong dal into a bowl.
- Now add one and 3/4 th cups of rice to the roasted moong dal.
- Rinse well with water and keep aside.
- Heat kadai and pour oil for tempering. Put mustard seeds, cumin seeds, Bengal gram and black gram.
- When mustard splutter add broken red chillies, Few curry leaves, grated coconut and a pinch of asafoetida. Pour the tempering onto the rice moong dal mixture and add 5.5 cups of water Approximately. Also add required amount of salt.
- Mix thoroughly and cook the mixture for five whistles. Allow the pressure to settle down on its own.
- Once the pressure settles down open the lid of the pressure cooker.
- Now the sojja is ready to serve. Gently mix with ladle.
- Transfer the hot sojja onto a Serving plate and serve immediately. It’s perfect, doesn’t require any accompaniment.
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