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Rice pongal is a scrumptious dish generally prepared on the occasion of Pongal.
Raw rice:-300 gm.
Hing powder: - ½ tsp.
Mooing dal (yellow/green):- 100 gm.
Curry leaves (optional):- 10
Black pepper: - 10 to 12
Cumin seeds :- 1 tsp.
Clarified butter/liquefied ghee :- 4tbsp.
Turmeric powder (optional) :- ½ tsp.
Ginger(chopped) :- 1 inch piece
Salt :- to taste
Dry-roast the moong dal and rice in a hot kadai.
Transfer the dal and rice to a bowl. Now, wash them at least three times using fresh water.
Pour water four times the quantity of dal and rice. Stir.
Mix salt to it and pressure cook for 4 whistles.
Dry-roast pepper and cumin seeds for about two minutes and then coarsely powder them.
In a kadai, heat 1 tbsp. of ghee and roast the cashew nuts until they become light brown.
Combine powdered cumin seeds, turmeric powder, hing powder, curry leaves and ginger. Roast for a few minutes.
Take out the cooked dal and rice mixture. Mash them using a masher.
Mix all the remaining ingredients and stir well with leftover ghee.
Serve hot with sambar.
Serve hot with coconut chutney or sambar.