Pongal
Ingredients:
White rice – 1 cup
Red gram – ½ cup
Fresh ground pepper – ¼ tsp
Whole peppercorns – ¼ tsp
Salt -1 tsp
Green chilies - 4
A few curry leaves
Asafoetida – a pinch
Ghee – 1 tbsp
Oil – 1 tbsp
Green coriander – 1 tbsp
Method :
Wash rice and pulses and drain water completely.
In a large sauce pan, heat ghee and oil on medium heat. Slit green chilies length wise. Fry the green chilies, curry leaves, pepper powder and peppercorns.
Add the rice, pulses and asafoetida to this and fry for 3 minutes.
Add 4 1/2 cups of water, salt and cover the sauce pan.
Cook it on medium heat till rice and dal become very soft and keep stirring in between to avoid burning. Add more water if necessary.
Garnish with coriander.
Serve hot with coconut chutney.