Thursday, March 5, 2009


1 cup rice
1/4 cup moong dal (washed)
1/4 tsp pepper corn
1/4 tsp jeera seeds
1 green chilli
1 small size ginger
6-8 cashewnuts
4 tsp ghee and 2 tsp dalda
1 tsp salt or salt to taste
a pinch of turmeric powder
5-6 cup water and 1 cup milk
  • Heat a pan roasted the dal little while it get light Brown ,remove and clean rice and fried dal and soak in a little water
  • Add little ghee in the pan fry the cashewnutes in it little golden brown ,keep aside
  • Heat pan in a oil (ghee,dalda)add pepper corn,jeera ,chopped ginger,and green chilli ,and curry leaves fry for few minutes ,keep aside
  • Bring to boil the water in a large pan add the rice ,dal,a pinch of turmeric powder,when half done add salt and the friyed season pepper ginger mixture ,simmer on low fire for few minutes when the rice and dal cooked well, add the milk and keep on another few minutes in simmer till the pongal cooked well
  • remove and sprinkle fried cashew nuts and ghee mix well
  • serve hot with sambar and chutney

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