Ingredients:

• 1 cup – Raw Rice
• 1/2 cup – Moong dhal
• Turmeric powder a pinch
• 3.5 cups – 4 cups – Water
• Sat to taste
• For Crushing:
• 1 tsp – Grated Ginger
• 1 – Green chilli
• For Seasoning:
• 3tbsp-4tbsp – Oil and Ghee
• 1 tsp – Black pepper Corns (crushed or whole)
• 1 tsp – Cumin seeds
• 1/4 tsp – Asafoetida
• Broken Cashew – to taste
• Curry leaves – 8-10.

Method:

1. Wash the rice and the dhal. Then crush the ginger and the chillies.
2. Combine the rice, dal, ginger and the chillies in a pressure cooker. Add salt and 4 cups of water and cook for 4 whistles.
3. Let it cool.
4. Heat oil in a kadai and roast the cashew nuts and keep aside.
5. In the same oil, splutter the ingredients for the seasoning and add the seasoning and the cashew to the pongal.
6. Mix well and mash the rice and dhal to get a creamy texture.
7. Serve hot with coconut chutney.
8. Recipe courtesy: Sara’s Yummy Bites.

Recipe courtesy of Saraswati