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Pongal

pongal

Ingredients
Rice (1 cup)
Yellow split dal (moong dal) (1 cup)
Cumin seeds (jeera) (1/4 tsp)
Black peppercorns (kali mirch) ( 6-7)
Cloves (laung) (2-3)
Haldi/Turmeric Powder (1/4 tsp)
Cashew nuts (kaajoo) (½ cup)
Fresh coconut shreds (1/2 cup) or desiccated coconut powder (1 cup) soaked in (1/2 cup) water (½ cup)
Ghee (3 tbsp)
Salt (to taste)

Procedure:
step-1
Saute the moong dal in ghee, keep aside.

step-2
Heat ghee in a pressure cooker. Add peppercorns, cloves and cumin seeds, along with MTR Haldi Turmeric Powder and stir.

step-3
Now cook the soaked rice and sautéed dal with about 2-2.5 inches water, above the rice and dal, for 2-3 whistles. Add salt once cooked.

step-4
Fry the cashew nuts in ghee, and add them along with the grated coconut to rice and dal mixture, blend well.

serving tip
Serve hot with ghee on top.