Pongal

Ingredients

Rice - 1 allaku
Moong dal - 1/2 allaku
Water - 5-6 cups
Salt - 2-4 spoons of table salt
Curry leaves - 1 strand
Ghee - 1 full spoon
Pepper powder - 1/2 spoon
Ginger grated - 1/2 inch

To temper

Ghee - 3 spoons
Jeera - 1/2 spoon
Hing - 1/2 spoon
Cashew - 10 nos
Curry leaves - 1 strand

Procedure

In a pressure cooker add rice, dal and water with some ghee and cook for 5 whistles. Once cool down again keep in sim. Add 1 spoon ghee, salt, curry leaves, pepper and hing and mix well. Once right consistency add grated ginger. On top of grated ginger add the tempered mix. Switch off, close and rest for 10 minutes.

Tips

- Serves 4
- Thickens after switched off

- Adjust the water to change the consistency
- Adding ginger and on top of it tadka helps to reduce the heat of the ginger
- More the ghee better the taste
- Always used table salt don't use kallu uppu