Its a Traditional dish of South prepared to mark the festival of Pongal. In this video the recipe is prepared with a twist using green gram.
|Raw rice||1 Cup (16 tbs)|
|Milk||1/2 Cup (8 tbs)|
|Green gram||1/3 Cup (5.33 tbs)|
|Whole black peppercorns||1 Teaspoon|
|Cumin seeds||1 Teaspoon|
|Broken cashew nuts||1 Teaspoon|
|Fresh curry leaves||12 ((10|
|Clarified butter||2 Teaspoon ((ghee))|
|Water||5 Cup (80 tbs)|
1. Wash rice and green gram dal. Cook them together in 5 cups of water for 10-12 minutes. If the water dries up too fast add more water (20 ml).
2. Pour the milk, add curry leaves and salt to taste. Mix well and let cook for 2-3 minutes. Remove the pan and keep it aside.
3. In another pan add ghee (Clarified butter). Once the ghee is hot add broken cashew nuts, cumin seeds, and whole black peppercorns. Stir until the cashew nuts turn golden brown.
4. Pour the mixture over the rice-dal mixture and stir well.
5. Serve hot.