Pongal

 

Pongal

Ingredients:

   

Ponni rice	3/4 glass
Moong Dhal	1/4 glass
Green Chilli	2 no's
Cumin Seeds	1 1/4 tea spoon
pepper	1/2 tea spoon
Cashewnuts	1 1/2 tea spoon
Grated Ginger	1 table spoon
Ghee	2 table spoons
Oil	2 table spoons
Curry leaves	As Required
Salt	As Required

Preparation Method:

• Heat a pan, pour 3/4 glasses of Ponni rice, and dry roast it on low flame until it gets heat, then transfer to a plate.
• In the same pan, add 1/4 glass of moong dhal and dry roast it on low flame until it turns a light golden, then transfer it to a plate.
• Now wash the Ponni rice along with moong dhal in water for 2 times, then soak it in water for 10 minutes, then drain the water.
• Then heat the cooker and pour 1 table spoon of ghee and 1 table spoon of oil.
• Add 1/4 teaspoon cumin seeds, 1/4 teaspoon pepper, grated ginger, green chili, and curry leaves—a small amount—and let the lentils splutter.
• Then pour 3 3/4 glasses of water, add salt as required, and let the water boil well.
• Once the water is boiling well, it is time to add the soaked rice and moong dhal to the pressure cooker and check the salt once.
• Then cook it for 3 to 4 whistles; the rice will be totally cooked and mushy.
• Once the pressure is released, open the pressure cooker and mix the pongal well.
• In a pan, heat ghee 1 table spoon, oil 1 table spoon, add cumin seeds 1 tea spoon, pepper 1/4 tea spoon, and sauté for a few seconds. Add cashewnuts and fry until they turn golden brown. Add curry leaves as required.
• Now add the above ingredients to the cooked pongal and mix it well.
• Now Pongal is ready to serve.

Serve this Pongal with Moong Dhal Sambar (or) Groundnut Chutney, even country sugar, which will give the ultimate taste.

                                                               

                                                                  Your Pongal is ready