Ven Pongal and Hotel Tiffan Sambar
Wednesday, May 7, 2014 by Unknown
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Ingredients
Rice-1 1/2cups
Moong dal/ Mung bean-1/2cup
Minced Ginger-2tsp
Salt to taste
Golden fried Cashewnuts-20
Ghee-3tbsp
For tempering
Whole black pepper corns-2tbsp
Jeera/ Cumin seeds-2tbsp
Curry leaves-few
Oil required
Method
Wash and soak both rice and dal for one hour. Pressure cook rice and dal along with minced ginger and required salt, cook until well done. Once the rice is well done mash the rice mixture with a spatula. Heat required oil in a tadka pan and add the tempering ingredients. Once the cumin crackles, add the hot tempering to the cooked rice mixture and stir well. Finally add the ghee and cashewnuts and give a final stir. Serve hot with Tiffan Sambar and Chutney.
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