Pongal is a popular rice dish in Tamil Nadu, other South Indian states, and Tamil-speaking areas of Sri Lanka. Pongal is unique to Tamil cuisine, pong means " boil over" or "spill over". It is the most simplest and easiest breakfast recipe.
½ cup raw rice
¼ cup moong dal
3 cups Water
Salt to taste
1 1/2 tbsp ghee
1½ tsp oil for tempering
Pinch of hing powder
Few Curry leaves
1 inch ginger, chopped
4 to 5 cashews, roughly chopped
Dry roast the rice to make it hot
Dry roast the moong dal in the same way
Dry roast 3/4 tsp black pepper and jeera
TIP: One can reduce the quantity of peppercorns as per their taste
In a vessel, add 3 cups of water and let it boil
Take a few pepper and jeera and add it to the water
Add a little oil and stir
Cover it and let it cook
In a motar pestle coarsely crush the pepper little by little
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