Rice Pongal

1. Rice 1 and 1/2 cups
2. Moong dal 1 cup
3. Black pepper seeds 1/2 tea spoon
4. Cumin Seeds 1/ tea spoon
5. Ginger small piece
6. Dry Chilis 2 nos
7. Cashew nuts 10 nos
8. Curry Leaves few
9. Ghee or Oil 2 table spoons
10. Salt as needed
Making Time

  • 30 minutes.

  • Wash rice and moong dal and drain water.
  • In 7 cups of water,  add rice, moong dal, black pepper, cumin seeds, ginger and salt. Cook in a cooker for about 3 whistles. After 3 whistles, in a low flame cook for another 3 minutes and put off the stove.
  • Heat oil in a pan and fry cashew nuts until they become brown colour. Fry curry leaves and dry chillis for about 30 secs and turn off the stove.
  • Mix fried cashew nuts and curry leaves in the cooked rice properly.
  • Rice Pongal is ready.

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