This is a traditional south-indian rice dish that is offered to god at temples and even during several puja/festival days. It is a mainstream breakfast option and a part of everyday fare in south india.
- 1 cup Raw Rice
- 1/4 cup Moong Dal
- 4-5 tbsp ghee
- 1 tsp black peppercorns
- 1 1/2 tsp cumin seeds
- 2 tbsp broken cashewnuts
- 1 tbsp finely chopped ginger (adrak)
- salt to taste
- 1/4 tsp Turmeric Powder
- a few curry leaves (kadi patta)
Heat a pan, add the moong dal and dry roast on a medium flame till the raw smell disappears, while stirring continuously. Keep aside. Same way roast raw Rice.
Soak dal and rice with 3 to 4 cups of water. Add salt, pinch of turmeric powder. Pressure cook for 5 to 6 whistles or till the rice and dal become soft. Keep aside for 15 to 20 minutes. Allow the steam to escape before opening the lid. Keep aside.
Heat ghee in a pan, add the peppercorns, cumin seeds, cashewnuts and ginger, mix well and sauté on a medium flame for a few seconds, while stirring continuously. Add this Temper on Pongal and Mix very well.. Serve hot
Happy Cooking 🙂 🙂