Rice Pongal

by SobhaKesavan
It is a Tamilnadu style breakfast recipe prepared with rice. It is easily digestable and healthy too.
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Votes: 1
Rating: 4
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Cuisine Tamil
Prep Time 30 minutes
Servings
people
Ingredients
Cuisine Tamil
Prep Time 30 minutes
Servings
people
Ingredients
Votes: 1
Rating: 4
You:
Rate this recipe!
Instructions
  1. Heat/fry the Greengram dhal in a frying pan for about 5 – 10 minutes without adding oil or ghee and keep it aside to cool.
  2. Heat/fry the Rice also in the same way (but separately) and keep it aside to cool
  3. Soak the rice and Greengram dhal together for about half-an-hour
  4. Change the soaked rice and greengram dhal into a pressure cooker and add about 8 cups of water along with some pepper, 2 tspsns Ghee and required quantity of Salt.
  5. Cook the mix for about 15 minutes or till coming 6 – 7 whistles from the cooker
  6. When the mix is cooked properly, put off the stove and remove the pressure cooker from the stove and let it cool for some time. Then open the lid carefully and stir the cooked mix well (if necessary add some water also).
  7. Heat Ghee in a frying pan and fry the cashew-nuts, when the colour of the cashew-nuts become golden, add it into the cooked Pongal.
  8. Then again heat some Ghee and fry the Cumin seeds, crushed Pepper and Curry leaves (only if required) in this ghee
  9. Add this Fried mix also into the cooked pongal and stir it for 2-3 minutesS
  10. Rice Pongal is ready and can be served with Chutney for break-fast or dinner
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