2tablespoonscashewnutslightly roasted in a few drops ghee
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Heat oil and ghee in a deep pan.
Add mustard seeds.
When they start spluttering, add cumin and peppercorns, and stir for 30 seconds.
Add ginger chunks, asafetida, and curry leaves to the oil and stir about 30 seconds- till the ginger and curry leaves are fragrant.
Add the rice and dal, and stir.
Pour the milk, water and salt and bring to a boil.
If the milk begins to froth and boil over, stir well and it will settle down.
Once the milk boils, reduce heat to low, cover with a lid and simmer for about 30 minutes.
Stir occasionally so that the milk doesn’t boil over.
Serve hot, topped with roasted cashews.
You will need to use a large, deep pot or saucepan for this recipe- otherwise the milk will boil over and make a mess. Pongal is done when the rice is soft and creamy. Depending on the rice, cooking times may vary. If liquid gets absorbed in the process, but the rice still hasn't cooked, add more water and continue cooking till the rice is soft.