Pongal

Ingredients:
Raw rice ( sona masoori) - 1 cup
Moong dal - 1/4 cup
Peppercorns - 1 1/2 teaspoon
Cumin seeds - 2 teaspoon
Ginger - 3/4 inch ( chopped)
Ghee - 2 tablespoons or depending on your fitness level
Water- 3 cups
Salt
Asafoetida- 1/4 teaspoon
Curry leaves - 4 to 6 leaves
Cashew nuts ( whole)- 10

Method:
Dry roast the moong dal till the raw smell goes off.
Fry the rice for 30 seconds in low flame.
Wash both dal and rice.
Pressure cook rice and dal in 3 cups of water with required salt.
Grind peppercorns and cumin seeds coarsely.
Roast cashew nuts in ghee till it turns into golden color.
In a small kadai, fry chopped ginger, pepper and cumin in ghee. Add curry leaves and asafoetida in the kadai.
Immediately pour the above roasted items into cooked dal and rice. Add the roasted cashew nuts. Mix well.
Serve with coconut chutney, sambar and medhu vada.

Posted in: Breakfast, Rice