Tuesday, October 11, 2011

PONGAL


Rice 1cup
Moong dal1/2 cup
Ginger1”piece (chop finely)
Green chillies4 (chopped)
Cashews10-15
Ghee1/4th cup /4tbsp
Pepper corns1tbsp (grind into coarse powder)
Curry leaves 10-20
Cumin seeds2 tsp
saltto taste


  • Dry roast moong dal in a pressure pan (this step is to avoid raw smell of moong dal)
  • Then mix with rice and wash couple of times.
  • Add 3 cups of water and salt to taste. Pressure cook till rice becomes soft.
  • Allow pressure to release completely. Then add glass water and mix well and keep aside.
  • Heat ghee in a wide pan.
  • Fry cumin seeds, chopped green chillies, chopped ginger, cashews and curry leaves.
  • Add cooked rice and mix well. Turn flame to high and keep stirring. When rice starts boiling add co-arsed pepper corns powder and mix well. Check the salt at this point.
  • Keep stirring.
  • When rice becomes mushy . Off the flame and serve with coconut chutney.
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