Pongal

Ingredients list for Pongal

• 1 cup Kolum rice soaked
• 1/2 cup Split skinless green gram (dhuli moong dal) soaked
• to taste Salt
• 3 tablespoons Ghee
• 1 1/2 teaspoons Cumin seeds
• 1 tablespoon Black peppercorns
• 10-12 Cashewnuts chopped
• 10-15 Curry leaves
• 1/4 teaspoon Asafoetida
• 1 inch Ginger finely chopped
• to serve Coconut chutney

Method

1. Heat a pressure cooker, add kolum rice, split green gram, salt and 4 cups of water, cover the cooker and cook under pressure till 4 whistles are given out.
2. Heat ghee in a non-stick pan, add cumin seeds, black peppercorns, cashewnuts, curry leaves and asafoetida, mix and sauté till cashewnuts turn a light golden.
3. Add ginger and sauté for 2-3 minutes on a medium heat.
4. Open the cooker when the pressure settles completely, add tempering mixture and mix well.
5. Pack the mixture tightly into a bowl and upturn on a serving platter, and serve hot with coconut chutney.