Pongal

When I begin to write this recipe my daughter kidded everyone knows how to cook Pongal and asked why I am writing this. The fact is some of my friends who tasted my Pongal commented it taste like Saravana Bhavan hotel Pongal and requested me to add this recipe in my blog. Hence for the I am posting this recipe.

Ingredients.

Raw rice - 1 cup

Split green gram dhal - 1/2 cup

Salt - as needed.

For seasoning

Ghee - 2 tbs

Pepper- 1 tsp

Cummin seeds- 1 tsp

Ginger- 1 pinch (nicely grated)

Curry leaves- 10 to 20

Cashew nuts - 5 to 10

Method

Sauté the raw rice and split green gram dhall separately in a pan, till it gets heat. Don't fry it or heat it too much (Just for three to five minutes). Fry the cashew nuts in ghee and kept it aside.

Then pressure cooker it by adding 5 cups of water and salt. The rice has to be cooked in such a way that it should be mushy. 

Heat ghee, add finely chopped ginger, saute for 2-3 seconds, then add pepper, powdered pepper, jeera seeds, curry leaves and pour it over the rice mix. Add fried cashew nuts and mix everything.

Serve hot with sambar or coconut chutneys. I didn't add much ghee. Taste will increase more with more ghee.

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