Pongal or South Indian Kichadi

I love to make this. This is wonderful combination for a weekend brench. It is very simple and if you invite some one for dinner or lunch. Vada is easy to make and idly is yummy and two minute job if you have batter ready. Pongal is every ones favorite and awesome dish for breakfast ,lunch or dinner.

Ingredients:

Rice 2 cups

Moong dal 1 cup

Tumeric powder 1/4 teaspoon

Ginger 1 inch piece

Curry leaves 10 or 1 bunch

Black peppercorns 1/2 teaspoon

Jeera 1/2 teaspoon

Hing 1 pinch

Cashews or peanuts 1 teaspoon

Oil or ghee 1/4 cup

(The more ghee you add the more tasty it is )

Preparation:

1. Wash rice and moong dal. Add and saltturmeric powder and and add three times water .(Here we have 2 cups of rice and 1 cup of dal so add 9 cups of water. This make the pongal soft)

2. Cook the dal and rice in cooker. Transfer the cooked pongal to a big bowl. Add turmeric powder and half cup water and make it more soft and mix well.

3. Cut ginger into very small pieces. (This is optional ) .Heat a pan and turn it medium flame, add ghee or oil add cashews , jeera /cumin , black pepper corns, curry leaves,hing and ginger. When the cashew turns color switch of the stove.

4. Now mix the above tadka or popu with rice and mix well.  Pongal is very tasty when it is hot.