Monday, March 23, 2009

Ven Pongal

Raw rice - 2 cups
Green gram dhal - Half cup
2" piece of fresh ginger
one teaspoon jeera
one teaspoon pepper
Four tablespoon ghee
one spring of curry leaves
A pinch of asafotida


Wash the rice and dhal and add six cups water. Add grated ginger, salt and asafotida and pressure cook for three whistles. In a kadai, put four tablespoon ghee. When it is hot add cashew nuts, pepper and jeera crushed slightly, curry leaves and fry for a while. Add this to the cooked rice. Mix well.


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