Name: Pongal With Tomato Chutney
Yield: 4 servings
Ingredients: 2 cups white rice; 1 cup moong dal yellow, split moong dal; 2 teaspoons ginger finely chopped; 1/2 teaspoon asafetida; 2 teaspoons pepper corns whole; 2 teaspoons cumin seeds; 2 teaspoons black pepper powder; 5 chopped leaves curry; 4 tablespoons cashew nuts halved; 4 tablespoons ghee; 4 tablespoons oil; salt to taste

Servings: 4 persons

2 cups white rice
1 cup moong dal yellow, split moong dal
2 teaspoons ginger finely chopped
1/2 teaspoon asafetida
2 teaspoons pepper corns whole
2 teaspoons cumin seeds
2 teaspoons black pepper powder
5 chopped leaves curry
4 tablespoons cashew nuts halved
4 tablespoons ghee
4 tablespoons oil
salt to taste

1
Wash rice.
2
Mix rice with moong dal.
3
Transfer it to pressure cooker.
4
Add 8 cups of water and salt.
5
Let it cook for 4 whistles.
6
In another pan, heat oil and add pepper corns. Fry it for 2 minutes.
7
Now add cumin seeds, asafetida, chopped ginger, pepper powder and curry leaves.
8
Mix everything well. Let it fry for 2 mints. Remove from heat and keep it aside.
9
In another pan heat ghee.
10
Add cashewnuts. Fry till they become brown in color. Keep them aside.
11
Once moong dal and rice is cooked, add the roasted spices and ghee.
12
Finally add cashewnuts.
13
Mix everything and add more ghee for that extra taste and serve hot with any chutney of your choice.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Pongal With Tomato Chutney

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