Ingredients:

• Raw Rice 1 Cup
• Moong Dal 1/4 Cup
• Black Pepper corns
• Cumin Powder 1 Tbsp
• Ginger 1 inch
• Cashew for garnishing
• Milk 1/2 cup
• Curry leaves
• Ghee 2 Tbsp
• Salt

Method:

• Wash rice and dal together. Add water, salt, and milk.
• Pressure cook over a slow flame for 7 minutes after the first whistle.
• Once pressure drops, open cooker and mash the rice with a ladle, while hot.

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Ingredients:

• Moong dal 1 cup
• Rice 1 cup
• Pepper 1 tsp
• Cumin seeds 1 tsp
• Curry leaves few
• Cashew 5 nos
• Raisin few
• Green chilies (chopped) few
• Asafoetida a pinch
• Salt to taste

Method:

• Add about 4 cups of water and pressure cook the rice and dal together.
• Heat Ghee in a pan and then add cashew nuts, raisins fry till it lite brown and keep aside.
• Heat ghee in a pan and add cumin seeds, pepper, curry leaves, green chilies and asafoetida.
• Remove it from the stove when you smell the aroma of the ingredients in the melted ghee.
• Mix it thorougly.
• Finally garnish with fried cashew’s and raisin’s
• Serve hot Pongal with Chutney.