Pongal with Tomato Chutney
By: Anita Mokashi
Published: Tuesday, August 21, 2012 - 11:35pm

Ingredients




2 cup white rice
1 cup yellow moong dal(split moong dal)
2 teaspoon finely chopped ginger
1/2 teaspoon asafetida
2 teaspoon whole pepper corns
2 teaspoon cumin seeds
2 teaspoon black pepper powder
4-5 curry chopped leaves)
4 tablespoons halved cashew nuts
4 tablespoons ghee
4 tablespoons oil
Salt to taste

Preparation

1 In a pan,roast the moong dal for 10 minutes. Don’t over roast it. 2 Wash rice. 3 Mix rice with moong dal. 4 Transfer it to pressure cooker. 5 Add 8 cups of water and salt. 6 Let it cook for 4 whistles. 7 In another pan, heat oil and add pepper corns. Fry it for 2 minutes. 8 Now add cumin seeds, asafetida, chopped ginger, pepper powder and curry leaves. 9 Mix everything well. Let it fry for 2 mints. Remove from heat and keep it aside. 10 In another pan heat ghee. 11 Add cashewnuts. Fry till they become brown in color. Keep them aside. 12 Once moong dal and rice is cooked, add the roasted spices and ghee. 13 Finally add cashewnuts. 14 Mix everything and add more ghee for that extra taste and serve hot with any chutney of your choice.