Khana- Indian Recipes and Cuisine

Ingredients

Rice - 2 cups

Green gram dhal - 3/4 cup (Splitted, Skinned)

Fresh milk - 5 cups

Black pepper - 2 tsp

Cashew Nuts - 1/4 cup

Cumin seeds - 1 tsp

Turmeric powder - A pinch

Ghee - 3/4 cup

Salt to taste

Curry leaves - 2 springs

Method

Step 1: Soak the rice in water for 20 minutes.
Step 2: Grind black pepper into 3/4 pieces.
Step 3: Heat little ghee in a pressure pan, add green garam dhal, stir fry when it comes light colour, remove from fire.
Step 4: In a same pan, add soaked rice and salt to enough and add 5 cups of fresh milk and little ghee stir.
Step 5: Close pressure pan, bring it to full pressure and up to 4 whistles, remove from fire.
Step 6: Heat ghee in a pan, add cashew nuts and fry till colour. Remove pan from heat. Add immediately cumin seeds, black pepper pieces, turmeric powder and curry leaves.
Step 7: Pour into the cooked pongal, stir. If not enough milk, add little water and keep simmer on low heat for 1 - 2 minutes, continuously stir till thick, remove from fire.
Step 8: Serve hot with tamarind sweet gravy or chutney & sambar.