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Occasions
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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.
Procedure- 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.
Tips
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