Feb 19, 2010


Basmati Rice - 1 cup
Green Gram - 1/4 cup
Ghee - 100 gm
Cumin seeds - 2 tsp
Whole black pepper - 2 tsp
Curry leaves - a bunch
Cashew nuts
1. Soak rice and moong dal together for atleast half an hour and add half of cumin seeds and half of black pepper and pressure cook it along with four cups of water.

2. When the rice and dhal mixture is completely cooked take a spoon and mash it
3. Pour the ghee in a pan and add cashew nuts and fry until it becomes golden brown. Drain the cashew nut and add it to the rice dhal mixture

4. Heat the same ghee again and add the remaining cumin seeds and black pepper. When it splutters add the curry leaves and switch off the flame

5. Add this also to the mixture and mix well

Serve this pongal with coconut chutney and sambhar

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