Pongal

Pongal is a very much relished breakfast item in the South. It is referred to as Huggi in Karnataka. It is a combination of rice and lentils and hence is a perfectly balanced meal in itself. It is seasoned with pepper and cumin seeds and is savored with chutney or sambar or curds.

Ingredients:

Rice 1 cup.

Green gram dal 1/2 cup.

Ghee 3-4 tablespoons.

Pepper 1 teaspoon, crushed.

Cumin seeds 1 teaspoon, crushed.

Cashewnuts 8-10 broken into pieces.

Ginger 1 inch piece, grated.

Curry leaves.

Turmeric 1/4 teaspoon.

Salt to taste.

Method:

1. Slightly warm both the rice and dal in a kadai.
2. Pressure cook the rice and dal after adding 6 cups of water.
3. In a heavy bottomed kadai, heat 2 tablespoons of ghee. Fry the cashewnut pieces and set aside.
4. Now add pepper, cumin seeds, grated ginger and curry leaves to the ghee along with a pich of turmeric.
5. Mash the cooked dal and rice mixture well and add to the kadai. Add salt to taste.
6. Mix well so that the cooked mixture, salt and the seasoning blend well. Add cashewnut pieces in the end and mix
7. Serve hot with chutney or an accompaniment of your choice.