Name: Pongal recipe by Sreemoyee Bhattacharjee at BetterButter
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2
Ingredients: Moong dal - 1/4 th cup; Rice - 1/2 cup; Ginger (chopped) - 1 tbsp; Cumin seeds (crush them a bit) - 1 tsp; Asafoetida - 1/2 tsp; Salt; For the tempering :; Cumin seeds - 1 tsp; Pepper corns - 1/2 tsp; Crushed pepper corns - 1/2 tsp; Mustard seeds - 1 tsp; Curry leaves - 12; Ghee - 2 tbsp; Dry red chillies - 2; Cashew nuts - 10

ABOUT Pongal RECIPE

A perfect comfort food for all times. An easy south Indian khichdi, with that tasty ghee tadka.

Ingredients Serving: 2

Moong dal - 1/4 th cup
Rice - 1/2 cup
Ginger (chopped) - 1 tbsp
Cumin seeds (crush them a bit) - 1 tsp
Asafoetida - 1/2 tsp
Salt
For the tempering :
Cumin seeds - 1 tsp
Pepper corns - 1/2 tsp
Crushed pepper corns - 1/2 tsp
Mustard seeds - 1 tsp
Curry leaves - 12
Ghee - 2 tbsp
Dry red chillies - 2
Cashew nuts - 10

Instructions

Dry roast the moong dal till it smells (do not over roast or let the colour change to Brown).
Take it off the flame and wash the rice along with the dal. Add the rice and dal along with cumin seeds, Asafoetida, salt and chopped ginger into a pressure cooker.
Add 3.25 cups of water and let this mix cook on a high flame until 6-7 whistles are attained. Once the pressure comes down, mix the cooked dal rice. Add little hot water if it is too thick.
To make the tempering, heat ghee. Add the ingredients mentioned under "tempering". Let them splutter and mix this to the cooked pongal.

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