Pongal

 

In Tiruvannamalai when we used to go for meditation retreats, we often frequented a nearby restaurant for breakfast. Along with idli vada sambar chutney, there was awesome Pongal. My husband was very friendly with the owner, who gracefully shared the recipe for the Pongal. It is made frequently at home as we all love it.

Ingredients

1 cup rice

¾ cup split, skinned green gram(mung dal)

5 cups water

Salt to taste

To season

2 tbsps ghee

1 tbsp Cashew nuts

½ tsp pepper corns

1 tbsp ginger cut into thin strips

Instruction

-          Wash and clean the rice and soak for ten minutes

-          Roast the mung dal, then wash and drain

-          In a thick bottomed vessel, take five cups water, soaked rice, washed dal, salt, and keep on high flame.

-          When it boils, reduce the flame to minimum, cover the vessel partly and let it cook for ten minutes.

-          Heat ghee, add cashew nuts, pepper corns and the ginger strips. 

       When the ginger turns brown, pour it over the Pongal and close.

-          Open, mix well and serve with pickle, papad and curd.