Traditional Ghee Pongal

TRADITIONAL GHEE PONGAL

INGREDIENTS:

• Raw rice                  - 2cups
• Moong dhall            -1/2 cup
• Ghee                       -100 gms
• Jeera                       -1tspn
• Black pepper           -2spns
• Ginger                     -1 spn(finely chopped)
• Asafoetida powder  -1/2spn
• Fried cashews          -15 no[or ur wish]
• Curry leaf                -10 leaves
• Turmeric powder     -1/4spn
• Salt                         -2 spns (or as you need)

Rice	Moong Dhall	Ghee
Jeera	Black Pepper	Ginger
Asafoetida Powder	Fried Cashew	Curry Leaves
Turmeric Powder	Salt

PREPARING GHEE PONGAL METHOD:

1. Wash the raw rice and moong dhall in a bowl till the water gets clean.
2. Put the washed rice in a pressure cooker and pour 11 cups of water.[for 1 cup of rice it needs 5 cups of water, and extra 1 cup for moong dhall ]
3. Add salt and turmeric powder with rice in the cooker.
4. Close the lid, cook it till 6 visils come and switch off the stove, wait few minutes for gas to realease.
5. Open the cooker, and mix it very well.[Note: The boiled rice must be very soft.]
6. Keep a frying pan in the stove, put 3/4 of ghee .
7. After ghee gets hot, add jeera, pepper, ginger, curry leaf  and asafoetida powder.
8. Fry it only for a few seconds.
9. Transfer all these fried items to the boiled rice's vessel. (pongal)
10. Quickly mix the boiled rice and the fried items. [The fine flavour would be retained]

                             NOW THE GHEE PONGAL IS READY

SERVING METHOD:

1. Take a cup, grease the remaining ghee in all the sides of cup and completely fill the cup with the prepared pongal.
2. Now take the serving plate,  reverse the cup in the plate, and remove the cup.
3. Decorate with fried cashews and finely chopped coriander leaves.

TRADITIONAL AND DELICIOUS GHEE PONGAL IS READY