Ingredients:
Rice - 1 cup
Moong dal/Green gram dal(split & unskinned) - 1/2 cup
Ghee and Oil - 2 to 3 teaspoons
Cashew nuts - 10 -12
Ginger : 1" piece (finely chopped & optional)
Asafoetida/Hing - 1/4 teaspoon
Cumin seeds - 2 teaspoon
Peppercorns - 1 ½ teaspoon (crushed)
Curry leaves
Salt - to taste
Method:
Heat very little ghee in a pan. Add split green gram dal and fry till it turns into light brown. Remove from heat and keep it aside.
Wash rice and roasted dal in water.
Cook Rice and dal together with salt in a pressure cooker.
PS: Add 3 ½ to 4 cups of water to cook in pressure cooker.
Heat ghee in a pan and then add cashew nuts and fry till it turns into light brown. Then add cumin seeds, ginger, peppercorns, hing and curry leaves and saute for 1 or 2 minutes.
Pour this seasoning into the cooked pongal and mix gently.
Serve it hot with coconut chutney and/or sambar.
Rice - 1 cup
Moong dal/Green gram dal(split & unskinned) - 1/2 cup
Ghee and Oil - 2 to 3 teaspoons
Cashew nuts - 10 -12
Ginger : 1" piece (finely chopped & optional)
Asafoetida/Hing - 1/4 teaspoon
Cumin seeds - 2 teaspoon
Peppercorns - 1 ½ teaspoon (crushed)
Curry leaves
Salt - to taste
Method:
Heat very little ghee in a pan. Add split green gram dal and fry till it turns into light brown. Remove from heat and keep it aside.
Wash rice and roasted dal in water.
Cook Rice and dal together with salt in a pressure cooker.
PS: Add 3 ½ to 4 cups of water to cook in pressure cooker.
Heat ghee in a pan and then add cashew nuts and fry till it turns into light brown. Then add cumin seeds, ginger, peppercorns, hing and curry leaves and saute for 1 or 2 minutes.
Pour this seasoning into the cooked pongal and mix gently.
Serve it hot with coconut chutney and/or sambar.
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