INGREDIENTS OF PONGAL
3 Servings
1 cup rice
1/2 teaspoon turmeric
2 tablespoon ghee
1/2 teaspoon black pepper
1 pinches asafoetida
1 teaspoon cumin seeds
1 handful curry leaves
2 teaspoon ginger paste
5 cashews
1 cup moong dal
water as required
salt as required
HOW TO MAKE PONGAL
Step 1 / 3 Dry Roast The Moong Dal & Cook With Rice
Here's how you can prepare this delicious recipe at home: Take a pan and add moong dal in it. Dry roast till it turns golden and aromatic. Wash the same under running water and transfer it in a deep pan along with rice and enough water to submerge both. Bring it to a boil and turn off the flame, once well cooked. Add salt according to your taste and keep aside.
Step 2 / 3 Saute Ginger With Spices & Add The Dal-Rice Mixture
Next, place a pan on medium flame and pour ghee. Once heated, add cashews and fry until they change their colour to a golden brown. Once done, take out and keep aside and warm. Now, add ginger in the pan and fry for a minute or two. Put cumin seeds, ginger paste, curry leaves and black pepper along with turmeric powder and asafoetida. Add the dal-rice mixture and stir well for about 5 minutes.
Step 3 / 3 Let It Simmer, Then Garnish With Cashews
Then simmer for about 3-4 minutes on medium flame. Lastly, turn off the flame and transfer it to a serving dish. Garnish with cashews. To make it look even more eye-grabbing, you can serve it with some slightly fried coconut slices, dry curry leaves and some roasted red chillies to spice up this traditional South Indian recipe. Serve this easy Pongal Recipe with Vada and Sambar
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