Ingredients
- 1 cup moong dhal
- 2 cups rice
- 2 tsp jeera
- 2 tsp black pepper seeds
- 2-3 green chillies slit lengthwise
- 1 tbsp ginger julliene
- a pinch of hing
- 50g cashewnuts
- 2 tbsp ghee
- salt to taste
Method
- Roast the moong dhal lightly.
- Cook the rice and dhal together with a little jeera, pepper, salt and hing.
- Temper the pongal with julliene of ginger, slit green chillies, jeera, pepper seeds and curry leaves.
- Fry the cashewnuts in the ghee till light brown and add it to the pongal (optional)
Serve with sambar, coconut chutney or tomato chutney