Ingredients:
- Thinai - 11/2 cup
- Moong dal - 3/4 cup
- Salt - to taste
- Water - 6 to 7 cups
For tempering:
- Oil - 2 tblspn
- Ghee - 3 tspn
- Chopped ginger - 1 tspn
- Crushed pepper - 1 to 2 tspn
- Jeera - 1/2 tspn
- Asafoetida powder - 1/4 tspn
- Curry leaves - few nos
Method:
- Wash the dal, rice, add water , salt and pressure cook for 6 to 7 whistle
- Heat oil and ghee in a kadai, add all the ingredients given under the heading for tempering. After the jeera splutters switch off the stove
- Open the pressure cook after the pressure completely gone and add this tempering mix well
- Serve hot this tasty thinai pongal along with coconut chutney or sambar or szchewan chutney.
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