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Pongal

Pongal

INGREDIENTS
Serve for: 3
Main Ingredients
  • ½ cup Raw rice (sona masuri)
  • ½ cup split moong dal
  • 4 cups water
Tempering Ingredients
  • 2 tablespoon Ghee
  • 1 tablespoon Oil
  • 2 Tablespoon broken cashewnut
  • 1 teaspoon minced ginger
  • 1 teaspoon pepper
  • 2 teaspoon cumin seeds
  • 2 green chillies, chopped
  • 1 sprig curry leaves
  • 1 teaspoon salt
INSTRUCTIONS
  1. Soak half a cup of rice in water. Take half a cup of split moong dal and dry roast it on a very low flame until you can smell the roasted dal. It would take approximately 3 minutes. Don’t roast for long. Cook the dal and rice together in a pressure cooker with 4 cups of water for a good 15 minutes or 10-12 whistles.
  2. Coarsely grind pepper and cumin with the help of a mortar and pestle. Set aside.
  3. Heat some ghee and oil in a pan. I used 2 tablespoons of ghee and a tablespoon of oil. Add in the broken cashew nut, ginger, curry leaves and green chillies. Roast on a low flame. Once the nuts are roasted add in the pepper-cumin mixture. Roast briefly for 20 seconds.
  4. Add in the cooked rice-dal mixture and salt. Mix everything to combine. Saute briefly for a minute or two.
  5. Remove off heat.

 

Source: www.kannammacooks.com
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  • Description

Description

INGREDIENTS
Serve for: 3
Main Ingredients
  • ½ cup Raw rice (sona masuri)
  • ½ cup split moong dal
  • 4 cups water
Tempering Ingredients
  • 2 tablespoon Ghee
  • 1 tablespoon Oil
  • 2 Tablespoon broken cashewnut
  • 1 teaspoon minced ginger
  • 1 teaspoon pepper
  • 2 teaspoon cumin seeds
  • 2 green chillies, chopped
  • 1 sprig curry leaves
  • 1 teaspoon salt
INSTRUCTIONS
  1. Soak half a cup of rice in water. Take half a cup of split moong dal and dry roast it on a very low flame until you can smell the roasted dal. It would take approximately 3 minutes. Don’t roast for long. Cook the dal and rice together in a pressure cooker with 4 cups of water for a good 15 minutes or 10-12 whistles.
  2. Coarsely grind pepper and cumin with the help of a mortar and pestle. Set aside.
  3. Heat some ghee and oil in a pan. I used 2 tablespoons of ghee and a tablespoon of oil. Add in the broken cashew nut, ginger, curry leaves and green chillies. Roast on a low flame. Once the nuts are roasted add in the pepper-cumin mixture. Roast briefly for 20 seconds.
  4. Add in the cooked rice-dal mixture and salt. Mix everything to combine. Saute briefly for a minute or two.
  5. Remove off heat.

 

Source: www.kannammacooks.com