Pongal / Kattu Pongal

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 😋😊