Ingredients:
Method.
Pressure cook rice, dhal, salt and oil. (6 glass water for1 glass rice + dhal ). When well cooked open the cooker add the milk and keep stirring well.
Powder the pepper and jeera chop the green chillies and ginger.
Heat ghee fry cashew nuts add the powdered ingredients chopped ingredients and curry leaves and mix it to the rice.
Serve with sambar Chutney
Note: Pongal is a heavy dish and to help digesting that we add ginger but some may not like to bite and chew ginger. so grate it and add or put the ginger in the rice while pressure cooking by slightly smashing it and then remove it once you open the cooker.
- Raw rice - 3/4 cup
- Green gram Dhal Paasi payaru - 1/4 cup
- Oil - 2 to 3 table spoon
- Milk - 1/2 cup
- Pepper - 1 sp
- Jeera - 1 sp
- Green chilli - 2
- Cashew nuts - few
- Ginger - 1 small piece
- Ghee - 2 sp
- Curry leaves
- Salt to taste
Method.
Pressure cook rice, dhal, salt and oil. (6 glass water for1 glass rice + dhal ). When well cooked open the cooker add the milk and keep stirring well.
Powder the pepper and jeera chop the green chillies and ginger.
Heat ghee fry cashew nuts add the powdered ingredients chopped ingredients and curry leaves and mix it to the rice.
Serve with sambar Chutney
Note: Pongal is a heavy dish and to help digesting that we add ginger but some may not like to bite and chew ginger. so grate it and add or put the ginger in the rice while pressure cooking by slightly smashing it and then remove it once you open the cooker.
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