Saturday, May 29, 2010

reposting : pongal

My husband is very fond of this pongal ,even during his b/f or rather any of his meals he can eat this though i am not so fond of it ,but i learned this dish from a tambrahm friend of mine and she says this is the actual style of making pongal whereas i use to make it in some different style but eversince i tried her recipe my hubby and daughter simply love to have it.Sending this over to priya's CWS-CUMIN SEEDS event hosted by SARA for this month.Also sending this to padma for hosting this mth's cws-pepper event started by priya.
ingredients :
1 cup rice
1/4 cup split yellow moong daal
salt to taste
1 tbsp ghee
2tsps grated /finely  chopped ginger
1tsp crushed pepper corns
1 tsp cumin seeds
1/2 tsp hing/asafoetida pwd
1/4 tsp turmeric pwd
3-4 curry leaves
few broken cahsew nuts ( optional )
5 cups of water
2 tsp oil
method :
Wash and soak daal and rice together for 15-20 mins.Pressure cook daal rice and salt adding water and take 3-4whistles or till the rice is more then cooked ( the rice and dal should be semi solid ).Heat oil,splutter cumin seeds,pepper ,add grated ginger ,cashew nuts .Add ghee,turmeric pwd and hing in the cooked rice-dal mixture,add the tempering into it and mix well.Serve hot with coconut chutney or some more ghee.

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