Wednesday, 3 August 2011

Rice pongal

 Rice  1 cup
Yellow Moong Dal  ½ cup
Hing a pinchtsp
Cummin Seeds- 1 tsp
Black pepper- 5-6
Cashew nuts-8-10
 Ginger- 1 inch piece grated
Haldi powder- 1/2 tsp
Desi Ghee- 2-3 tbsp
Curry Leaves
Salt- to taste


In a kadai dry roast cummin seeds and pepper for 2 minutes and powder coarsely. 
Heat Kadai. Roast moong dal till they turn to light brownish colour.
In a Cooker add rice ,dal ,salt & water & Pressure cook for 3 whistles.
Add  ghee in the kadai and fry the cashew nuts till they turn light brown.
Add hing, grated ginger, curry leaves ,powdered cummin  seeds & pepper , haldi and saute for a minute. Mix  properly the cooked rice with the prepared ingredients. Serve hot.

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