Ingredients:
- Rice - 1 cup
- Moong Dhal - 1/4 cup
- Black Peppercorn - 1/2 tsp to 1 tsp (depending on how spicy you want it to be)
- Jeera - 1.5 tsp
- Salt - 1/2 tbsp
- Hing - less than 1/4 tsp
- Turmeric porder - 1/4 tsp
- Ghee - 3 tbsp for cooking + 1 tbsp for garnishing
- Coconut or Copra (Dry coconut) - 3
- Cashew pieces - 1 to 2 tbsp
Method:
- Dry roast jeera and pepper separately till they splutter and powder the mixture.
- Dry roast rice and moong dhal separately for few minutes and place them aside.
- Wash rice and moong dhal and put in a pressure cooker.
- Add 6 cups of water, turmeric powder, salt, ghee, hing and close the lid. Let it cook for few whistles.
- After it cools, remove the lid and place on low flame.
- Add coconut and jeera-pepper powder and stir the pongal.
- For garnishing: Add some ghee in a small frying pan and add cashews. Roast till golden brown and garnish (Optional: Add curry leaves also along with cashews during garnishing).
- Serve hot with either jaggery-coconut mixture or chutney.
