Author Notes
Pongal is a popular breakfast dish in South India. Typically served with coconut chutney and sambar. —Praveen Kumar
Ingredients
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2 cups
Rice
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1/4 cup
Moong Dal
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2 teaspoons
Black Peppercorns
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1 tablespoon
Ghee
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Handful
Cashewnuts
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1 pinch
Asafoetida Powder
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Sprig
Curry Leaves
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Pinch
Salt
Directions
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Fry the cashewnuts in little ghee and keep aside.
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Combine the rice and dal in a pan and wash well.
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Drain and add 7 cups of water.
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Pressure cook till 4 whistles and remove.
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Heat ghee in a pan.
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Add the cooked rice and dal.
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Add salt and stir to mix well.
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Garnish with fried cashewnuts.
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Serve with coconut chutney and sambar.
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