PONGAL

Pongal is a breakfast dish from the South Indian Cuisine. It is made with rice and yellow moong dal cooked together to soft consistency. Flavourful tadka is added in the final stage with ghee and cashewnuts. It can be relished with chutney or sambar.

Ingredients:
Rice ............. 1 cup
Moong dal ...... 1 cup
Cashewnuts ... a handful (slit into half)
Cumin seeds ....1tbsp.
Whole black pepper ... 1 tbsp.
Dry red chillies ........... 2-3 (broken)
Asafoetida .................... 1/4 tsp.
Curry leaves ............... a sprig
Ghee ............................. 2 tbsp.
Salt to taste

Method:
1.Soak 1 cup rice and 1 cup moong dal together for half an hour.
2.Transfer rice and dal into a pressure cooker. Add 6 cups of water, salt and let it cook.
3.When rice and dal are half done, cover and cook until 3 to 4 whistles.
4.Open it, mix and simmer. Add water if required. (The rice and dal should become of porridge consistency).
5.In a pan, heat 1 tbsp ghee and fry a handful of cashew nuts till pink. Add these to the rice along with the ghee.
6.Heat 1 tbsp ghee again. Add 1 tsp cumin seeds. When they crackle, add 8 to 10 whole black pepper, asafoetida, 2 to 3 whole red chillies, a sprig of curry leaves. Add this tempering to the rice.
Serve with coconut chutney.

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