Pongal
Ingredients:
- rice 250 ml
- moong dal 125 ml
- pepper corns 1 1/2 tsp
- cumin seeds 1 1/2 tsp
- cashewnuts 20 gm
- ginger 1" long piece
- ghee 125 ml
- salt to taste
Method:
Grind pepper corns and cumin seeds into a coarse powder. Fry the cashewnuts brown in a little ghee. Peel the ginger, chop fine and keep aside. Mix rice and dal, wash well and cook. Heat the remaining ghee in a frying
pan add the coarse pepper and cumin powder. When the powder crackles, add the ginger, saute for a minute and empty the contents of the frying pan into the rice and dal. Keep the rice on a low flame, add salt to taste,
mix well adding little more water if required and shut off the flame when the ingredients turn soft and serve.