Tiffin Varieties‎ > ‎

Pongal


Ingredients
 :

Raw rice – 1 cup

Moong dal – ½ cup

Cumin seeds – 1 teaspoon

Pepper – 1 teaspoon

Ginger – small piece (finely chopped)

Curry leaves – 10

Cashewnuts - 5 ot 6 (broken into halves)

Salt – 1 & ½ teaspoon

Hing – a pinch

Yield: Serves 4

Method :

  1. Wash rice with water once.
  2. Add all ingredients to the pressure cooker and allow 4 to 5 whistles.
  3. Garnish with a few curry leaves & serve with Kothsu/Coconut chutney/Onion & Tomato Chutney.
  4. Fry cashews to golden brown in a spoon of ghee and add to top.

  • Variation – instead of adding pepper corns, pepper can be crushed (using a pepper crusher) just before serving.




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