Pongal o Pongal! Pongal is a long way...not very long, but atleast we have some other festivals coming before. I do not wait for any occasion to prepare ven pongal. When my mouth waters for the dish, I make it! Its just my favorite at home, so no one else requests. Rather, Sundar asks for the sweet pongal!
You need
Raw rice - 1 cup
Moong dhal - 1/2 cup
Water to cook
Grated ginger - 1/2 tsp
Salt to taste
Hing - a pinch
fresh ground pepper - 1 tsp
Cumin seeds - 1 tsp.
Curry leaves - few
Ghee - 1 ladle
Cashews - 2 tsp
Pressure cook rice and dhal without adding salt.
In a pan, heat ghee and fry cashews till golden brown. Keep aside.
In the same pan, heat a tablespoon of ghee, add pepper. When pepper splutters, add cumin seeds, curry leaves, grated ginger and hing. Pour it over the rice dhal mixture. Add salt as per taste and mix well. Garnish with cashews. Add the remaining ghee while serving.
Serve it hot with coconut chutney or Gothsu.
You need
Raw rice - 1 cup
Moong dhal - 1/2 cup
Water to cook
Grated ginger - 1/2 tsp
Salt to taste
Hing - a pinch
fresh ground pepper - 1 tsp
Cumin seeds - 1 tsp.
Curry leaves - few
Ghee - 1 ladle
Cashews - 2 tsp
Pressure cook rice and dhal without adding salt.
In a pan, heat ghee and fry cashews till golden brown. Keep aside.
In the same pan, heat a tablespoon of ghee, add pepper. When pepper splutters, add cumin seeds, curry leaves, grated ginger and hing. Pour it over the rice dhal mixture. Add salt as per taste and mix well. Garnish with cashews. Add the remaining ghee while serving.
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