Raw rice - 1 cup
Moong Dal - 1 cup
Pepper -1 tea spoon
Jeera - 1 and a half tea spoon
Ginger - 1 inch piece
Milk - 1 cup
Cashew - 30 to 50 gm
Ghee - 1 cup
Curry leaves and salt to taste
Preparation:
Fry rice and dal separately in a kadai without ghee. Keep it aside.
Fry cashew in 1 table spoon to golden colour. Grind pepper and jeera to coarse powder. Chop ginger in to fine pieces. Wash rice and dal. Add 6 cups of water and 1 cup of milk to rice and dal. Also add pepper, jeera powder, asafoetida, curry leaves and salt. Boil this mixture in a pressure cooker. Switch off the gas after 1 whistle. Now add fried cashew and ghee to the pongal.
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