Ingredients
- Raw Rice – 1 cup
- Green Gram Dhal – ½ cup
- Diced vegetables – 2 cups (carrot, beans, green peas, cauliflower etc)
- Green chillies – 2
- Fresh ginger – a small piece
- Curry leaves – few
- Turmeric – ¼ teaspoon
- Asafotida – A pinch
- Red Chillies – 2 Nos
- Coriander seeds – 2 teaspoons
- Black Pepper – 1 teaspoon
- Jeera – 1 teaspoon
- Cashewnuts – few
- Ghee – 2 tablespoon
- Oil – 1 teaspoon
- Water – 4 cups
- Milk – ½ cup
- Salt – 1 and half teaspoon or as per taste
Directions
- Wash the rice and dhal and put it in a pressure cooker. Add 4 cups water and half cup milk along with vegetable pieces, chopped ginger, asafotida and one teaspoon salt and cook for three to four whistles.
- In a teaspoon of oil, fry the red chillies and coriander seeds and powder it.
- Powder pepper and jeera coarsely.
- In a kadai put the ghee and fry cashew nuts till it turns light brown. Add curry leaves and green chillies slit into two. Fry for a while and add pepper, jeera powder and immediately add it to the cooked rice, dhal and vegetables and stir well.
- Keep it on a low flame and add red chillies, coriander powder and a teaspoon of ghee and mix well.
Related
Pingback: Kamala's Corner – Pongal
Pingback: Kamala's Corner – Pongal - Kamala's Corner