Pongal with Sambar and Coconut Chutney
Rice 2 cups
Moong dal 1 cup
Black pepper 15
Mustard seeds 1/2 sp
Cumin seeds 1/4 sp
Green chillies 5
Salt to taste
Haldi 1/4 sp
Heat presser cooker and add ghee to it.
Once the ghee is heated add cashew and Roast till golden brown.
Remove and keep aside.
In the same ghee add cumin and mustard seeds.
Add whole black pepper and green chillies.
Saute for a minute and add washed moong dal and rice.
Add salt and haldi.
Mix well and fry for 2 minutes and add 7 cups of water.
Presser cook till 3 whistle.
Remove and garnish with roasted cashew.
Mean while make chutney.
I had some left over sambar so using that with the pongal.
Serve hot pongal with coconut chutney and sambar.
Look here my fellow marathoners are cooking for this event.