Pongal

Introduce

Chef :

Rakhee Rathi

Pongal

#morning breakfast

Ingredient

1 cup

Fresh / frozen coconut grated coconut

1/4 cup

Cooking instructions

* Step 1

Wash rice and yellow moong dal 2-3 times till water runes clear. Soak together for minimum 1/2 hour.

* Step 2

Pressure cook rice and dal with salt, turmeric and four times amount of water / 6 cup or 5 1/2 and 1/2 cup milk for 2-3 cooker whistles on medium flame.

* Step 3

Once the cooker has cooled, mash the rice and dal mixture using whisk for uniform runny consistency and keep a side.

* Step 4

Heat ghee in pan, when ghee is enough hot add cumin seeds, when they start to sizzle add cashews and fry till golden brown. Add black pepper, Curreyleaves, ginger paste and Asafoetida in it. Add this tadka in rice -dal mixture. Mix will together.

* Step 5

For chutney grind together the chutney ingredients with enough water to paste. Remove in to bowl.

* Step 6

Heat oil in pan add mustard seeds and cumin seeds, when they crackle add dry red chilli, Currey leaves and Asafoetida in it. Add this tadka in chutney.

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