Thursday, 24 March 2011

Venn Pongal

Ingredients: Rice 2 cups
Moong dhall 1/2 cup
Hing a small pinch
Curry leaves
CashewsPepper 1/2 t.spoon
Cumin seeds 1/2t.spoon
Ginger a small piece finely chopped
Ghee 1/2 t.spoon
Salt 1 t.spoon
Method: Cook rice, moong dhall and turmeric powder with extra water andkeep it aside.Fry pepper, cumin seeds, hing,curry leaves, and ginger in 2 t.spoons ghee, and add this to the above pongal.Fry cashews in 1 t.spoon ghee and add to the above.Add salt and remaining ghee and mix everything well.

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