Venpongal

Mix rice and moong dal in the ratio 1:1.

Add 3 times water and steam until it is overcooked.

Cut green chillies and ginger into fine pieces.

Take some ghee in a fry pan and add whole black peppers, and cumun seeds.

When the peppers burst add chillie and ginger pieces and a pinch of turmeric powder.

Add some cashewnuts and remove the pan when the cashews are roasted and begin to smell.

Add this to cooked dal-rice.

Add salt, curry leaves and mix well.

Add some ghee while serving.

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