Recipe ingredients
- 2 cups rice
- 3/4 cup mung dal
- Dry roasted to a golden brown cracked black peppercorns
- 1 1/2 tspns lightly crushed cumin
- Turmeric
- Salt to taste
- A good bunch curry leaves
- A little chopped ginger
- 5-6 tbspns ghee/melted butter turned brown
- Bunch cashews
Recipe method
- Wash rice and roasted dal.
- Add water to one inch above level of rice.
- Add turmeric and let it simmer.
- Add a little more water if not semi-solid. When done remove from heat.
- Warm ghee and roast cashews until a golden, remove carefully and set aside.
- Throw in cumin seeds, cracked pepper, curry leaves into the ghee and in a minute or two pour int onto the pongal with the cashews.
- Add the ginger.
- Mix well.
Other indian recipes:
Venn pongal recipe
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