Moong dal - 1/2 cup
Raw rice - 1 cup
cumin seeds - 1 tsp
peppercorns - 1 tsp
ginger pieces chopped
1. Pressure cook rice and dal with cumin seeds with 3 cups of water. Let it whistle twice,
2. Temper the peppercorns, curry leaves, cashews and ginger in ghee.
3. Add to the cooked mixture and mix well. Theres your pongal.
4. Dont forget the salt when you pressure cook them.
5. Goes great with coconut chutney and sambhar.
6. This is a great south indian breakfast.