Indian

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.