Pongal
1c. sona masoori rice
1/4c. moong dal
Pressure cook this with 3c. water for 3 whistles.
1 tsp peppercorns
1 tsp cumin seeds
curry leaves
cashew- handful
Fry those ingredients in 1 Tbsp ghee until fragrant. Mix into cooked rice/dal, add salt and extra ghee (1 Tbsp). Mix well.
Pairs well with coconut chutney or sambar.
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About Me
- Angie
- Becoming vegetarian inspired me to get creative in the kitchen, and living in NYC gave me loads of ideas for tasty ethnic cuisine. My husband is South Indian, and a lot recipes come from my mother-in-law, whose cooking always leaves me wanting another bite! I started this blog to keep track of my recipes, and I've expanded from there. I just got a DSLR camera so taking photos of the food has become as much of a hobby as cooking!
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