PONGAL

PONGAL
A savoury rice and dal dish.

Ingredients:

• 1 cup rice
• 1/2 cup moong dal(greengram dal)
• 5&1/2-6cups water
• ¼ inch Ginger
• 4 tbsp. Ghee
• 1 tsp. Whole black pepper.
• 1 tsp. Cumin seeds
• 10 - 15 Cashew nuts
• Curry leaves few
• salt to taste

Method:

• Wash  rice and  moong dal .
• Add about 4 times water ,salt to taste and pressure cook until it is  cooked till soft. 
• It should be semisolid/watery.
• You can add more hot water if needed to get right consistency
• Cut or grate ginger into fine pieces.
• Take 1 tbsp ghee in a frying pan and add 1 tsp whole black peppers and 1 tsp cumin seeds.
• When roasted add ginger pieces .
• Add cashew nuts and remove the pan when the cashews are roasted .
• Add this to cooked dal-rice mix.
• Add crushed  curry leaves and mix well.
• Add some ghee while serving.
• Serve with coconut chutney.

      Tips:

•    Open lid of cooker immediately after the pressure subsides.
•  If you leave it for long time pongal will become hard like cake.
• You can use 1/2 tsp each of powdered pepper and zeera also(instead of whole pepper & zeera)