Tuesday, February 24, 2009



1 Cup Rice
1/2 Cup Moong Dal
1-2 Ginger
1 Tsp Cumin
1 Tsp Peppercorn
4 Tbsp Ghee
1 Cup Milk
3 Tbsp Shredded Coconut(optional)

Coarse Grind

1 Tsp Cumin Seed
1 Tsp Peppercons

Salt to taste
1. Dry fry the moong dal till it is hot to touch
2. Coarse grind half of the peppercorn and cumin seeds
3. Pressure cook the rice and moong dhal with 3 cup of water and 1 cup of milk.
4. Take a pan and add ghee. Add ginger, cumin seeds, peppercorn, coarse grind mixture
5. Add the cooked rice and dal
6. The pongal should not be too dry. If you feel the rice is dry add some more water and cook it over stove top.
7. Add the shredded coconut
8. Add some more ghee to the hot rice.

Serve the pongal with sambar and chutney


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