July 23, 2016

PONGAL

Ingredients:
Rice - 1 cup
Moong dal - 1/2 cup (with/out husk)
Pepper - 1 tsp
Jeera - 1 tsp
Ginger - 1 tbsp (grated)
Salt to taste
Cashew nuts - 8-10
Oil (or) ghee - 2 tbsp
Some curry leaves

Method:

  • Roast the dal til it is golden brown. Boil dal, rice and salt together with 4 cups of water till it done 
  • Heat oil and put curry leaves jeera, ginger, pepper and cashew nuts in it. Add to rice and dal. Fry till makes a lump.
  • Serve with more ghee over it or with vegetables.
Post a Comment
google.com, pub-6783067284749878, DIRECT, f08c47fec0942fa0
google.com, pub-6783067284749878, DIRECT, f08c47fec0942fa0