Ingredients and quantity
- Raw rice – 250gms.
- Green gram dal – 125gms.
- Ginger chopped – 10gms.
- Oil – 50ml.
- Asafoetida – 3gms.
- Pepper corns – 20gms.
- Cumin seeds – 10gms.
- Curry leaves – 2sprigs
- Cashew nuts – 30gms.
- Salt – To taste
- Ghee – 25gms.
Method of preparation
- Wash and soak rice and dal. Boil and set aside.
- Heat oil, and add ginger, curry leaves, pepper corns, asafoetida, cumin seeds. Add to the boiled rice and dal mixture.
- Separately, Heat ghee and fry the cashew nuts and add to pongal and serve hot.
Pongal