Friday, June 13, 2008



1 cup Raw rice
1/2 cup Milk
1/3 cup Moong dhal
1 1/2 tsp whole black pepper
1 tsp cumin seeds
1/2 inch finely cut Ginger
3-4 Curry leaves
5-6 Cashewnuts
5 cups of Water
Salt to taste


Wash rice & dhal and pressure cook them together in five cups of water for 3 to 4 whistle.
Then add salt, curry leaves & ginger with half cup of milk.
Fry cashewnuts , black pepper, & cumin seeds in ghee.
Pour this over the rice-dhal mixture
Mix well & serve steaming hot with ghee on top.

Note: Add more ghee to make your pongal more tasty & yummy.

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