Ingredients :
Rice -1 cup
Moongdhal(Yellow split or green) -1/4 cup
jeera-1/2 tbsp
Peppercorns -1/2 tbsp
Ghee -1/2 tbsp
Cashews -6 or 7
Curry leaves -5 or 6
1.Take a pan and fry moong dhal until it becomes light golden colour.
2.Fry cashews in ghee and keep aside.
3. Place a pressure cooker on medium flame add ghee,when ghee becomes hot add jeera,peppercorns and curry leaves and fry for a minute.
4. Now add washed rice, fried moong dhal and 2-3 cups of water.
5. Close the lid.
6. Turn off the stove after 2 -3 whistles. Some people like pongal when it is dry. For dry pongal, turn off the stove after 2 whistles.
7. You can either add cashews while boiling rice or you can garnish the pongal with fried cashews.
You can have both combinations with a side dish of Masala vada.
Tip of the day:
Store mushrooms in paper bags rather than plastic bags or trays, this stops them becoming 'slimy' and prolongs their useful life.
Entertainment of the Day:
Word of the Day:
Eat to live, but do not live to eat
Man was created for a divine purpose and he has a destiny with his Creator
- he was not born just to enjoy food.
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