Ingredientes
- 2 cups rice
- ¾ cup mung dal, dry roasted to a golden brown
- cracked black peppercorns
- 1½ tspns lightly crushed cumin
- turmeric, salt to taste
- A good bunch curry leaves
- a little chopped ginger
- 5-6 tbspns ghee/melted butter turned brown
- bunch cashews
Preparação
- Wash rice and roasted dal. Add water to one inch above
- level of rice. Add turmeric and let it simmer. Add a little
- more water if not semi- solid. When done remove from
- heat.
- Warm ghee and roast cashews until a golden, remove
- carefully and set aside. Throw in cumin seeds, cracked
- pepper, curry leaves into the ghee and in a minute or two
- pour int onto the pongal with the cashews. Add the
- ginger. Mix well.
