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Pongal Recipe

   
 

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     Pongal

Category   Breakfast - Brunch
Sub Category   None

Ingredients
Raw Rice -300 gms
Moong Dal (yellow or green) 100 gms
Hing powder -Half tsp
Cummin Seeds- one or two tsp
Black pepper- 10 to 12
Cashew nuts-10 no
Ginger- 1 inch piece
Turmeric powder- half tsp (optional, if you like the color)
Clarified Butter or liquified Ghee- four tbsp
 
Curry Leaves- 10 no (optional)
Salt- to taste

Instructions
1. Heat Kadai. Dry roast rice and moong dal till they turn hot to touch. 2. Transfer the rice and dal to a container and wash three times in fresh water. 3. Add water four times the quantity of rice and dal and add salt. 4. Pressure cook for four whistles.
5. In a kadai dry roast cummin seeds and pepper for 2 minutes and powder coarsely. 6. Chop the ginger finely and keep aside.
7. Add one table spoon of ghee in the kadai and roast the cashew nuts (halved) till they turn light brown. 8. Add ginger, powdered cummin seeds, hing powder, turmeric powder and curry leaves and roast for a minute. 9. Take out the cooked rice and dal mix and mash well using a masher. 10. Add all the prepared ingredients and mix well with remaining ghee.
Serving Suggestions
Rice Pongal is ready and can be served with coconut chutney


Originally Submitted
1/13/2009





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