Pongal

Ingredients

1/2 cup rice
1/2 cup moong dal
2 tbs chana dal ( for tadka)
2 tbs cashews
1 tsp chopped ginger
1 tsp fennal seeds
1 tsp cumin seeds & musturd seeds
1/2 tsp hing
3 green chillis ( slit length wise)
1 tbs pepper corns
1 spring curry leaves
2 tbs oil
2 tbs ghee (clarified butter)
salt

Method

.

Wash rice and moong dal 2 to 3 times and soak for 30 min

.

Heat oil in a preassure cooker add chana dal ,cumin seeds,musturd seeds ,

fennal seeds , cashews ,pepper corns , chopped ginger, green chillis ,and

curry leaves fry everything for a min or two ,until chana dal becomes golden

.

Now add hing ,soaked and drained rice and moong dal to preassure cooker

fry for 5 min

.

Add salt and 3 cups of water ,Preassure cook for 2 wistles ,turn off the stove and wait for 10 min ,open lid and add ghee ,mix everything

.

Done , Serve hot with any chutney ,pickle and papad

Kobbari Pacchadi ,

Kottimeera Pachadi .