Sunday breakfast generally is bit elaborate than other days of the week.
A delicious breakfast option is pongal, it's a perfect blend of rice and lentils (moong dal)
Ingredients
Basmathi rice 1/2 cup
Moong dal 1/2 cup
Jeera 2 tsp
Black peppercorns 1 tsp
Green chilli 2 slit in halves
Ginger a tiny piece, thinly sliced
Curry leaves a few
Salt and water as required
Ghee 1 tbsp
Cashewnuts 1 tsp (broken)
Method
*wash basmathi rice and moong dal, keep aside.
*In a heated pressure pan pour ghee add jeera and crushed pepper, green chillies and ginger. Once jeera splutter and rice and moong dal, gently mix in, add salt, heeng, curry leaves and 4 cups water.
*close the lid and cook in low flame for two whistles.
*Once done, remove lid, gently smash the Pongal, we want a soft consistency, if required add 1/2 a cup of boilied water.
*Do a quick tadka of little ghee and broken Cashewnuts.
*Serve hot with sambar and chutney.
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