Pongal

Pongal

Rice  :  1 cup

Split Green gram / Moong dal /  Paasiparuppu  :  1/3 cup

Cashew   :  6  ( chop into half )

Pepper  :  1 tsp ( crushed )

Pepper  :  ½ tsp ( Whole )

Cumin seeds  :  1 tsp ( crushed )

Cumin seeds :  ½  tsp  ( should be added raw )

Green chilly  :  1 ( slit into 2 )

Ginger  :  1 tsp ( chopped )

Curry leaves  :  few

Hing powder  :  1 pinch

Ghee  :  3 tbsp + 1 tsp

Oil  :  1 tbsp

Water  :  4 cups

Salt to taste.

          In a pressure pan,  Dry roast Split green gram dal and rice till it becomes warm.  Dry Keep it aside.

Heat ghee & oil ….  Add Cashews and fry till golden colour and remove it and keep it aside. Use this finally for garnishing. 

Add whole pepper, crushed pepper, crushed cumin seeds, ginger,  green chilly …  give a stir.

Add all the other ingredients.... Rice, dal, Salt, raw jeera, hing, curry leaves . 

Cook for a whistle in medium flame. 

After opening mix fried cashews in hot Pongal.    While mixing,  it will get mashed lightly .  

Pongal is ready to serve. 

Serve hot with  Gotsu /  Sambar  /  Chutney .  

Millets Pongal

Replace Rice with millets  : 
1.  Kodo millet ( Varagu )
2. Foxtail millet ( Thinai )
3. Little millet ( Saamai )
4. Banyard millet ( Kudhiraivali )

* Instead of cooking directly in cooker, if you choose to cook in inner vessel, then cook for 4 whistles .

Procedure is exactly the same.