Ingredients:
Rice – 1 cup
Moong Dal – 1/2 cup
Water – 4 cups
Ghee – 2 tb sp
Cumin seeds/ Jeera – 1/2 tb sp
Pepper corns powder – coarse – 1 teaspoon
Cumin powder – 1/2 teaspoon
Asaftodia – 1/4 teaspoon
Curry leaves – 4 to 5
Cashew nuts – 2 tb sp
Salt – to taste
Procedure:
- Mix rice and moong dal in a bowl and wash twice
- Transfer them in pressure cooker and add 4 cups of water
- Cook it for 3 whistles
- For tempering
- Add ghee and fry cashew nuts in tempering pan and take out in a cup
- Now add cumin/jeera let them splutter
- Add peppercorns powder,asaftodia,cumin powder and curry leaves
- Saute for few seconds
- Add this tempering, salt and cashew nuts in cooked rice that is Pongal
- Mix them well and Pongal is ready to serve
- Serve it hot with fresh coconut chutney/ Coriander Coconut Chutney / Kothimeera Kobbari Chutney
- South Indian Breakfast Recipe 😋😊
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