|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|
- 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.