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
Preparation Method :
1. Wash rice and roasted dal. Add water to one inch above level of rice. Add turmeric and let it simmer.
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
Preparation Method :
1. Wash rice and roasted dal. Add water to one inch above level of rice. Add turmeric and let it simmer.
2. Add a little more water if not semi- solid. When done remove from heat.
3. Warm ghee and roast cashews until a golden, remove carefully and set aside.
4. 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.
7. Add the ginger. Mix well.
