Pongal using Moongdhal /paasi parupu

This is traditional South Indian dish not to be confused with festival pongal.There are two types of pongal they are sweet pongal done with jaggery and salt pongal did with moong dhal(paasi parupu)

Ingredients:

Raw rice - 1 cup

Moong dhal(paasi parupu) - 1/4 cup

Jeera - 2 teaspoons

Pepper - 1 teaspoon

Ghee - 5 tablespoons

curry leaves - 5 nos

Turmeric powder - 1 teaspoon

Salt - as needed

Method:

1.In a kadai pour 1/2 table spoon of ghee roast the moongdhal until it turn slightly brown.Now wash the raw rice.In a pressure cooker put the raw rice, moongdhal ,1 1/2 teaspoons of jeera,3/4 teaspoon of pepper,turmeric powder and salt and pour 4 1/2 cups of water.

2.Allow it to boil for 5 whistles.when the cooker gets cooled smash the pongal with smasher really well.

3.Now in a small kadai pour the 4 1/2 tablespoons of ghee,when it gets hot put the jeera pepper and cashew nuts fry it until cashews become golden brown finally add the curry leaves.

4.Pour this in the pongal mix it that's all Pongal ready.

Pongal goes well with chutney and sambar.