SERVING SIZE – 2 INGREDIENTS:
- Raw Rice – 1 cup
- Moong Dal – 1/2 cup
- Grated Ginger – 1tbsp
- Black pepper – 1 tbsp
- Cumin seeds – 1 tbsp
- Oil – 3 tbsp
- Ghee – 1 tbsp
- Salt – to taste
- Water – 5 cups
- Curry leaves – few
- Hing – 2 pinch
- Cashew nuts – 5 pieces
PREPARATION:
- Take pan fry the moong dal until before golden color with out adding oil.
- Wash the rice, take a pressure cooker add the moong dal and rice and water, cook up to 4 whistles until the contents are in mushy consistency.
- Crush the black pepper and cumin seeds together in a mixie.
- After the pressure is down, open the cooker and add salt in to the cooked rice-moong dal, and mix it well. If you feel the pongal looks dry add 1/4 cup of hot water.
- Take a kadai and add the oil. When it’s hot add the crushed the black pepper and cumin seeds, curry leaves, grated ginger, and hing. Sauté it for few minutes .
- Add the cooked rice-moong dal into it and mix it well. Then add the ghee and mix it well.
- Finally garnish with the fried cashew nuts.
- Serve it hot with chutney and sambar.
hi – how do you make the chutney shown as side dish for pongal