Ingredients:
- Kuthiraivali rice or barnyard millet - 1 cup
- Moong dal - 1/4 cup
- Ginger chopped or paste - 1/2 tspn
- Jeera - 1 tspn
- Pepper powder - 1 tspn or more
- Curry leaves - few nos
- Broken cashew - as required
- Salt - to taste
- Ghee - 1/2 tblspn
- Oil - 11/2 tblspn
Method:
- Wash rice and dal
- In a pressure cooker take 5 cups of water, rice, dal, 1/2 tblspn oil, salt and cook for 6 to 7 whistle. Heat ramaining oil and ghee in a kadai, add jeera, cashew , after it turns light brown colour add curry leaves, pepper , asafoetida powder and switch off the stove
- Open the cooker lid after pressure subsides and pour the tempering and mix well
- Keep hot water ready incase if require means we can add to the pongal because millets have the property to absorb water.
- Serve hot the tasty and healthy kuthiraivali pongal along with raw onion, tomato chutney or coconut chutney
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