Garnish - Heat a tbsp of Ghee and roast 1 tbsp of Cashewnuts and 1 tbsp of Raisins till golden brown and keep aside.
Rice & Dal - Dry roast 1 cup of Rice and 1 cup of Moong Dal in a pan till the dal turns golden brown. Then, pressure-cook the rice and dal with 6 cups of Water till 3 whistles and remove from heat. (1:1 Rice:Moong Dal and 1:3 Rice+Moong Dal:Water)
Pongal - Add 4 cups of Sugar or Jaggery or both to the Pongal and mix well till the sugar/jaggery dissolves. Add a powdered Cardamom, 2 tbsp of Ghee and combine.
Garnish with roasted nuts and serve hot or cold.
Rice & Dal - Dry roast 1 cup of Rice and 1 cup of Moong Dal in a pan till the dal turns golden brown. Then, pressure-cook the rice and dal with 6 cups of Water till 3 whistles and remove from heat. (1:1 Rice:Moong Dal and 1:3 Rice+Moong Dal:Water)
Pongal - Add 4 cups of Sugar or Jaggery or both to the Pongal and mix well till the sugar/jaggery dissolves. Add a powdered Cardamom, 2 tbsp of Ghee and combine.
Garnish with roasted nuts and serve hot or cold.
No comments:
Post a Comment