Venn Pongal recipe
Rice 2 cups
Moong dhall 1/2 cup
Pepper 1/2 t-spoon
Hing a small pinch
Cumin seeds 1/2 t-spoon
Ginger a small piece finely chopped
Curry leaves
Cashews
Ghee 1/2 t-spoon
Salt 1 t-spoon
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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