Ingredients:
- Raw Rice 1 Cup
- Moong Dal 1/4 Cup
- Black Pepper corns
- Cumin Powder 1 Tbsp
- Ginger 1 inch
- Cashew for garnishing
- Milk 1/2 cup
- Curry leaves
- Ghee 2 Tbsp
- Salt
Method:
- Wash rice and dal together. Add water, salt, and milk.
- Pressure cook over a slow flame for 7 minutes after the first whistle.
- Once pressure drops, open cooker and mash the rice with a ladle, while hot.
- Coarsely crush peppercorns and cumin seeds. This is only to release their flavors.
- Crush or grate ginger.
- Heat oil and ghee in a pan. Roast cashews and keep aside.
- In the same oil, add peppercorns, cumin, ginger and curry leaves.
- Add it to the pongal and mix well. Check for salt. pour in ½ cup hot water and mix well.
- Cook for a few minutes.
- Garnishing with cashew nuts.
very tasty and yammy. My husband like very much
very tasty and yammy. My husband like very much and my daughter said it’s very nice .i really not expect this command from my family.
Thankyou