INGREDIENTS

Raw rice or par boiled rice – 1 cup
Moong dal – ¼ cup
Ginger – 1 inch piece
Asafoetida – ½ tsp
Pepper – ½ tsp
Cumin – ¾ tsp
Oil – 2 tbs
Ghee – 1 tbs
Curry leaves – few
Salt to taste

METHOD

Wash the rice and moong dal in water.
Peel the ginger skin and crush it
In a cooker vessel, add rice, moong dal, ginger, salt and asafoetida.
Add 4 ½ to 5 cups of water and mix well.
Place the vessel in a cooker and cook for 3 whistles and low flame for 7 mins.
When the pressure is down, remove the vessel from the cooker.
It should be mushy.
In a pan heat oil and add the pepper
When the pepper splutters, add the cumin seeds and when it is brown add the curry leaves.
Add this to the pongal and mix well.
Mix the ghee and serve.

SERVING TIP

The onion tomato chutney or coconut chutney is a good side dish