- Raw rice ¾ cup
- Moong dal ¼ cup
- Water 3 ½ cup
- Salt 3 tsp
- Ghee 3 tbsp
- Cashew 1 tbsp
- Peppercorns ½ tsp
- Cumin ½ tsp
- Curry leaves 6 – 7
- Ginger ¼ inch
Level of difficulty Average
Cost Average budget
Soak rice and moong dal in water for 15 to 30 minutes.
Mix rice, moong dal, water and salt in a pressure cooker and cook in high flame.
Once the first whistle blows simmer the stove allow it to cook for 8 more minutes.
Turn off the flame. Once the pressure is released open the cooker.
In a pan sauté cashew, peppercorns, cumin seeds, curry leaves and ginger in ghee and add it to the pongal and mix it.
Serve with chutney or sambar.
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