Pongal

Ingredients White rice – 1 cup A few curry leaves Red gram – ½ cup Asafoetida – a pinch Fresh ground pepper – ¼ tsp Ghee – 1 tbsp Whole peppercorns – ¼ tsp Oil – 1 tbsp Salt -1 tsp Green coriander – 1 tbsp Green chilies - 4

Preparation Time 50 minutes

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.