Tuesday, October 11, 2011

PONGAL


Rice 1cup
Moong dal1cup
Ginger1”piece (chop finely)
Green chillies4 to 6(chopped)
Cashews10-15
Ghee and Oil4tbsp and 4tbsp (1:1)
Pepper corns1 tsp(grind into coarse powder)
Curry leaves 10
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 8 cups of water and salt to taste. Pressure cook till rice and dal becomes mushy soft. It takes upto 5 to 6 whistles on high heat to get the consistency.  
  • Allow the pressure to settle down completely. Mix gentle, if required add water. 
  • Heat ghee and oil in a pan.
  • Fry cumin seeds, chopped green chillies, chopped ginger, cashews,curry leaves and before turning off the flame add pepper powder. Pour into rice and dal. 
  • Mix well and serve with coconut chutney and Sambar. Pour dash of ghee on top when served.

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