December 16, 2011


Rice-1cup(uncooked ..u can use pachari)
Green gram dal(split)-1/2 cup( roast the dhal until light brown)
Ghee and oil- 2 to 3 tsp
Water- 4 cups
For seasoning:
Red Chillies-2
Hing (Asafoetida)-1/4tsp
Cumin seeds-2tsp
Peppercorns-1 1/2 tsp
Curry leaves- a spring

Method of preparation:
Heat little ghee or oil in a pan .
Add split green ggram dal and fry till light brown.
Remove from heat.
Wash rice and roasted dhal in water . cook the rice and dal together with salt in pressure cooker or in a vessel.
To cook in pressure cooker add 3 1/2 to 4 cup of water and leave it for 3 whistles.
Then season by heating oil and ghee in a pan and then adding the items.
Add cashew nuts and fry till lightbrown and add red chillies, cumin seeds peppercorns, Hing and curry leaves and fry for 1 mins
Pour the seasoned items to the cooked pongal and mix well.
Serve with pongal chutney

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