An optional step is to roast the moong dal for
extra flavour. Wash rice and dal together. Heat a
small cooker with a tsp of ghee. Fry ginger and
asafoetida for few seconds.
Add y6 cups of water and 2 cups of milk,bring to
boil. Add the washed rice,dal,salt and pressure
cook for 4 whistles in medium flame.Wait until
pressure gets released by itself,open & mash.
Season with the items given under to temper
table. First add ghee, when hot add pepper and
let it start splutter and then switch off the
flame. Add cashews and fry till it starts
golden and then lastly add jeera. Add curry
leaves and asafoetida lastly. Mix in the heat
well and then add it to pongal and mix well.
Originally Submitted
1/25/2016
0 Out of 5 from
0 reviews
You can add this ven pongal recipe to your own private DesktopCookbook.
