Ghee Pongal


  • 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


  • 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.