Ingredients
Raw rice - 1 cup
Moong dal - 1/2 cup
Ginger - 1 inch piece
Asafoetida - a pinch
Ghee - 8 tbsp
Green chillies - 2
Curry leaves - 10
Jeera - 1 and 1/2 tsp
Black pepper - 1/2 tbsp
Salt to taste
Cashewnut - 20
Method
1. Wash and soak rice for sometime.
2. Put rice, moong dal, salt and 1/2 inch piece ginger in a pressure cooker and cook it till done. Mash it with the back of a spoon. It should become really smooth.
3. Dry roast black pepper and jeera. Crush it a little.
3. In a kadai, put ghee and add ginger (the other half), green chillies, roasted black pepper and jeera, cashewnuts, asafoetida and curry leaves.
4. When it is done, add this to the cooked mixture. Mix well.
5. You can adjust the green chillies and black pepper as per your taste.
6. Serve it hot by pouring some ghee on top.
7. You can have this with a simple coconut chutney. It tastes excellent.
Thanks for visitingRaw rice - 1 cup
Moong dal - 1/2 cup
Ginger - 1 inch piece
Asafoetida - a pinch
Ghee - 8 tbsp
Green chillies - 2
Curry leaves - 10
Jeera - 1 and 1/2 tsp
Black pepper - 1/2 tbsp
Salt to taste
Cashewnut - 20
Method
1. Wash and soak rice for sometime.
2. Put rice, moong dal, salt and 1/2 inch piece ginger in a pressure cooker and cook it till done. Mash it with the back of a spoon. It should become really smooth.
3. Dry roast black pepper and jeera. Crush it a little.
3. In a kadai, put ghee and add ginger (the other half), green chillies, roasted black pepper and jeera, cashewnuts, asafoetida and curry leaves.
4. When it is done, add this to the cooked mixture. Mix well.
5. You can adjust the green chillies and black pepper as per your taste.
6. Serve it hot by pouring some ghee on top.
7. You can have this with a simple coconut chutney. It tastes excellent.
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| Venn Pongal |
Happy Cooking!!
Thanks for sharing the nice dishes. I like all your blog post.
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