Lemon Rice
Lemon Rice Recipe
October 22, 2017
Ghee Rice
Ghee Rice Recipe
October 22, 2017
Pongal

Pongal

Ingredients:

  • Raw rice – 1/2 cup
  • Split yellow moong dal-1/4 cup
  • Cashew nuts -6-7
  •  Salt needed

For the seasoning

  • Oil – 1 1/2 tbsp
  • Ghee – 1 1/2 tbsp
  • Ginger finely chopped – 1 tsp
  •  Cumin/ Jeera seeds – 1 tsp
  • Whole black pepper – 1 tsp
  •  Curry leaves – few

Method:

  • Dry roast moong dal and rice separately until it is hot to touch. Do not over fry it.
  • Fry cashew nuts in a tsp of ghee and keep it aside.
  • Mix both rice and dal, pressure cook adding salt, 2 1/2 – 3 cups of water for 4-5 whistles.The rice has to be cooked in such a way that it should be mushy.
  • Open the cooker once the pressure subsides and mash the contents well when it is hot 
  • Heat oil + ghee, add finely chopped ginger, saute for 2-3 seconds, then add pepper, jeera seeds (you can pound pepper and jeera slightly for more flavor), curry leaves and pour it over the rice + dal mix.
  • Add fried cashew nuts and mix everything well. Alternatively you can add rice+dal mix to the seasoning.Mix well on low flame for 2 minutes. Switch off and serve hot with sambar or gothsu or coconut chutney.
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