Wednesday, January 14, 2009

Ghee Pongal


3/4 Cup of Rice
1/4 Cup of Moong dal
3 Cups of water
2 tbsp Ghee
1 tsp Pepper
1 tsp Jeera
1tsp finely chopped ginger
A pinch of Hing
Salt to taste
Roasted Cashew and Curry leaves for garnish.


Pressure cook the rice and dal in 3 cups of water. In a seperate pan, heat 1 tbsp ghee and add pepper , Jeera and ginger. Once they are roasted add a 1/2 cup of water and bring this to a boil. Add the salt and the cooked rice and mix well in low flame. Remove from flame and garnish with cashew & curry leaves. Add the remaining ghee and Serve hot.

Suda Suda Ghee Pongal ready !!!

Tips: When you make larger quantities, to keep the Pongal hot, place it in the oven (@ 250*F) until you serve. Always serve the Pongal hot...:) thats when it tastes the best...

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