THIRUVALLUR PONGAL

Ingredients:

• Raw rice- 1 cup
• Mung dal-1/2 cup
• Water-2 1/2 cup
• Cumin seeds- 1tsp
• Asafoetida powder-1/2 tsp
• Pepper corns-2 tsp
• Ghee-2 tsp
• Ginger-1 small piece
• Cashewnuts broken-5
• Curry leaves-few
  
  

Method:

• Wash 1 cup raw rice and 1/2 cup mung dal.
• Add 2 1/2 water cups , salt, a pinch of cumin seeds and cook in pressure cooker for 1 whistle.
• Then reduce flame & cook for a further 10mins. Remove from stove, add 1/2 tsp. asafoetida powder, mix well and set aside.
• Heat 1 tsp. oil and 2 tsp. ghee in a pan, and splutter 1tsp. cumin seeds, 2 tsp. pepper corns, 1 small piece of giner [finely grated], 5 cashewnuts broken and a few curry leaves.
• Add this seasoning to the cooked rice, mix well and serve hot.