November 27, 2011

Pongal


Ingredients
Rice (Boiled or raw rice)     2 cups
Moong Dhal (pasi parupu)     1 and 1/2 cup
Ghee     2 tsp
Cumin seed     1/2 tsp
Whole black pepper     10
Salt and pepper     to taste
Method
1     Clean and wash thoroughly the rice and dal.
2     In a deep pan, boil them together in ¼ litre of water.
3     When rice and dal are cooked, keep them aside. In a separate shallow pan, heat the ghee and stir fry cumin seeds and cashew nuts slightly and separately.
4     Add it to the rice and dal.
5     Add salt and pepper and serve hot
6     Most common side dishes are the traditional cocunut chutney and sambar.

No comments:

Post a Comment