Ingredients:
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Raw rice
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1 cup
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Green gram dhal (Moong dhal)
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less than ½ cup
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Cumin
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2 tsp
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Pepper
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1 tsp
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Cashew
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8 – 10
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Curry leaves
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few
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Asofoetida
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2 pinch
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Salt
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to taste
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Oil
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3 tbsp
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Ghee
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1 tbsp (or more)
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Method:
- Dry roast the Rice and dhal in low flame or till the colour changes. Transfer into a bowl and wash 2-3 times. Add 4 cups of water and soak for 30 minutes.
- Add 1/2 tsp of salt and asafoetida to soaked rice-dhal. Mix well and cover the vessel with a plate. Place this inside the cooker. Pressure cook for 3 whistles and lower the flame and continue cooking for 5 more minutes. Let the pressure release.
- In a pestle, crush the cumin first and then crush the pepper into lightly coarse. Transfer into a plate. Break cashew into bits. Wash curry leaves (try to keep the curry leaves dry. You can wipe with a cloth).
- Heat a kadai with oil and ghee. Lower the flame and add crushed cumin-pepper corns, cashew bits and curry leaves together. Fry for a second. Transfer the cooked rice-dhal into this and mix till everything completely binds together. Check the salt. If needed, add little more. Can add little more of ghee if you wish to enhance the flavour.
Pepper Pongal is ready. Serve with sambar, chutney, pickle, fish kuzhambu
or brinjal gothsu.
