Rice Pongal is a traditional South Indian dish made with rice and lentils. It is a savory dish made by cooking rice and lentils together in a pot with spices, ghee, and water. The dish is usually garnished with cashews, curry leaves, and cilantro. Rice Pongal is a popular dish in South India and is often served with sambar and chutney.
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1 cup
1/2 cup
1 teaspoon
1 teaspoon
1 teaspoon
1 teaspoon
2 tablespoons
2 tablespoons
1 teaspoon
2
1 teaspoon
1 teaspoon
2 cups
Wash and soak the rice and moong dal for 30 minutes.
Heat the ghee and oil in a pressure cooker.
Add the cumin seeds, black pepper, mustard seeds, ginger, and asafoetida.
When the spices start to crackle, add the green chillies and turmeric powder.
Add the soaked rice and moong dal and stir for a few minutes.
Add the salt and 2 cups of water.
Close the lid of the pressure cooker and cook for 3 whistles.
Once the pressure is released, open the lid and fluff the pongal with a spoon.
Serve hot with chutney or sambar.
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