Pongal

Ingredients:
Rice (Boiled or raw rice)
2 Cups
Moong Dhal (pasi parupu)
1 and 1/2 Cups
Ghee
2 Teaspoons
Cumin seed
1/2 Teaspoons
Whole black pepper
10
Salt and pepper
As per taste
Preparation mode:
- Clean and wash thoroughly the rice and dal.
- In a deep pan, boil them together in ΒΌ litre of water.
- When rice and dal are cooked, keep them aside. In a separate shallow pan, heat the ghee and stir fry cumin seeds and cashew nuts slightly and separately.
- Add it to the rice and dal.
- Add salt and pepper and serve hot
- Most common side dishes are the traditional cocunut or malli chutney and sambar.