Raw rice - 1 cup
Moong dal - 1/2 cup
Jeera 2 tsp
Peppercorns 10 nos
ginger - 1 small piece
Seasoning
mustard
cashewnuts
curry leaves
salt
- Heat the pan. Pour a tbsp of ghee. Roast the cashew and set it aside.
- Now pour more ghee if required and roast the dhal until it turns red.
- Now mix the rice and the roasted dhal and add 3 1/2 to 4 cups of water.
- Add jeera, peppercorns, ginger and salt.
- Place it in a cooker and let it for about 5 whistles.
- Meanwhile in a small pan, heat ghee, add mustard and when it splutters add curry leaves and more jeera if required and mix it when the pongal is out of the cooker.
- Serve it hot with chutney and sambhar.
I am sending this entry to Mahima's 15 min cooking.
This also goes to EC's WYF: Quick Meal event
Posts
