what you need -
1 Cup Rice
1/4th cup Moong Dal (Hesaru bele)
few Cashew nuts
1 tea spoon Jeera
1 tea spoon pepper
1 tea spoon pepper
1 tea spoon chopped ginger
a few curry leaves
a pinch of asafoetida
salt to taste
How to make:
1) Take Rice + Dal + 3 3/4th cup of water (3 times that of rice and dal together) along with salt in the cooker and allow it for 3-5 whistles. [it should be a little more soft than the regular rice].
2) Heat ghee in a pan, then add jeera, pepper, cashew nuts and hing.
3) When the cashew nuts start turning golden brown, add chopped ginger and curry leaves.
4) When the curry leaves are roasted, take away the heat and add this onto the cooker and mix well.
Pongal is ready and you can eat it along with coconut chutney.
4 comments:
Try another version of it. Hope you'll like it
Its basically a reverse mechanism (tadka before cooking), but tastes pretty cool.
- Grate Ginger and Garlic fine and keep it aside
- Crush black pepper seeds and keep it aside.
- Wash Rice & moong dal (yellow dal) together and clean it till there is not enough foam coming out.
- Take pressure cooker and add ghee to it.
- Give tadka of Jeera, once a bit brown add the above grated ginger and garlic. Once golden brown add pepper and green chillies as well.
- If you are a CASHEW fan like me, then you would add that as well.
- Now add the above washed rice and dal to the press cooker and allow it to give 2-3 whistles.
Serve it hot with fresh coriander and loads of Ghee.
If you like the taste enjoy it well..
Thanks fellow foodie, I shall try that sometime.... but Garlic in Pongal....hmm wondering :-?
Hi Jyothi, very nice recipe..thanks for sharing this ..will try this one
sure Pooja, try it and let me know how it came :)
Post a Comment