Katte pongali

#myrecipe

By Sai Charan

Feb, 18th

570

Servings

4 persons

Cook Time

30 minutes

Ingredients

9 - 11

Ingredients

Rice
Moong dal
Water
Salt
Pepper
Cumin
Cashew
Ginger
Ghee
Hing
Curry leaves

Instructions

Cooking the Moong Dal-Rice Mix Pressure cook 1/2 cup rice and 1/2 cup moong dal with 3 cups of water for 4 whistles. Let the pressure cooker depressurize normally and take the rice-dal mix out of the cooker. Add some salt to the dal-rice mix. Using a heavy ladle, mix the cooked moong dal and rice well so that the dal gets mashed well. Adding the Tempering: In a small kadai, over medium heat, melt 2 tbsp ghee. Add 1 tsp lightly crushed peppercorns and fry for a few seconds. Add 1 tsp cumin seeds and 2 tbsp split cashews. Stir-fry till they start to change colour. Add 1 tsp grated ginger, 2 large pinches of asafoetida and a few curry leaves. Stir-fry for a few seconds. Add the tempering to the cooked dal-rice and mix well. Serve hot

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