Ingredients:

• 1/2 glass – green gram dhal
• 1.5 glass – Rice
• 6 glasses – Water
• Ginger – cut into small pieces
• Jeera – 1/2 spoon
• Pepper – 1/2 spoon
• Curry leaves
• 2- Green chillies
• Cashew nuts
• Ghee to fry
• Salt to taste

Method:

1. Fry green gram dhal and rice till you can smell the aroma.
2. Wash it twice and add 5 glasses of water and salt. Soak for 30 minutes.
3. Fry in ghee the ginger piece, curry leaves, jeera, pepper, green chillies split into two pieces each, cashew nuts and add this fried items to the soaked rice.
4. Pressure cook the same.
5. Boil the remaining one glass of water.
6. After the steam goes out, open the lid and pour the boiled water.
7. Add remaining ghee, mix well and close the cooker and keep it for another 15 minutes.
8. Then open the cooker. Serve the rice pongal hot with coconut chutney or ginger chutney.

Recipe courtesy of Suthandra Devi