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Pongal

1 & 1/2 or 2 cups water
1/8 cup split moong daal
2 tsp. salt
1 cup long grain rice
1 stick (8 tbs.) butter
4 ~ 5 cashew nuts
1/2 tsp. whole black peppercorns, crashed
1/2 tsp. whole cumin seeds, crushed in half
1 or 2 green chili peppers, finely chopped
1 inch piece ginger, finely chopped


Boil the water in a 2 or 3 qt. pan, and add the moong daal.

While moong daal is cooking, the form on the surface of water should be skimmed.

When the moong daal is half cooked, add the salt and rice, and turn the heat down and continue to cook.

When the water is almost gone, turn off the heat. ( By this time, the rice should be soft.)

Melt the butter in a heavy saucepan, saute cashew nuts, black peppercorn, and cumin seeds.

Add the the green chili peppes and ginger to the rice and dsal, then add the melted butter with spices to them. and mix well.

Serve hot.


This dish goes well with "eggplant masiyal".