Ghee pongal / nei pongal recipe
GHEE PONGAL / nei pongal recipe
INGREDIENTS
- Raw rice – 1 cup
- Moong dal – ¼ cup
- Ginger grated or crushed – 1 tbsp
- Ghee – 2 or 3 tbsp
- Asafoetida – a generous pinch
- Whole black pepper – 1/2 tbsp
- Jeera – 1 tsp
- Green chilli slit or chopped – 1 or 2
- Curry leaves – few
- Fried cashew for garnish
- Water – 4 cup
- Salt to taste
PREPARATION
- Dry roast the moong dal for some time .
- Pick the grits from the rice.
- Clean , wash and rinse the rice + roasted dal together .
METHOD
Heat 1 tbsp ghee in a cooker .
Fry the cashew and keep aside .
Add ginger and stir fry for a minute . [don’t burn it ]
Add 4 cups of water and boil it .
Once it boils add the washed rice + moong dal .
Add salt and mix well.
Once it starts boiling, close the cooker .
Let it cook upto 4 whistles till soft and a bit mushy on medium flame .
Once done ,mash it abit.
Heat 1 or 2 tbsp of ghee .
Add pepper + jeera + green chilli + curry leaves + asafoetida one by one and fry for few seconds till aromatic.[don’t burn ]
Add the cooked rice + dal + fried cashew and mix it well .
Serve hot by drizzling hot ghee with thick coconut chutney or sambar or korma .
NOTES
- Instead of pressure cooker ,you can also cook in a pan.
- Don ‘t reduce ghee.
- Same recipe can be tried with millets /rava .
- Serve it hot .
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