Rice pongal

January 18, 2008 at 5:49 pm Leave a comment


rice_pongal-1.jpg

Rice : 2 cups
Moong Dal : 1 cup
Pepper powder : 1/2 Spoon
Green chilli : 2 or 3 (According to taste )
Cashew Nuts : 1 Tsp
Coriander leaves
Salt to taste.

For Popu
2 table spoon cooking oil, cumin seeds, mustard seeds, urad dal 1 tea spoon .

Preparation
1) Mix rice and moong dal and wash well with water

2) Pressure cook rice and dal with 6 cups of water until tender

3) Once the steam is gone, cook it under slow heat.

4) While rice and dal cooking, in a big vessel heat oil and add popu ingredients. When mustard seeds pop, add green chilli, pepper powder and cashew nuts.

5) After 1 minute add rice, dal mixture and salt. Add 4 cups of water and mix well.
Cover the pot with lid and cook it in slow heat for 10 minutes.

6) Turn off the flame and garnish with coriander leaves.

Rice pongal is ready to serve.

This goes well with peanut chutney or coconut chutney.

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Entry filed under: Rice dishes.

Ravva pongal (Sooji) Peanut, coconut chutney

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