I am not a wake up early person..but today being Pongal,I had already made plans of waking up early, cooking something apt for the festival.And ya, I plan to make it a tradition for every single festival, starting this year.But before that, heres wishing one and all a “happy pongal- pongal nalvaahzthukkal”
Moong dhal-1/2 cup
Curry leaves- a few
Cashew nuts-a handful
Black pepper-whole or powdered-whole-10 nos, powdered-1 tea spoon
Cumin seeds-1 tea spoon
Crushed ginger-1 tea spoon
Oil/Ghee-2 table spoon for roasting semolina, 2 table spoon for seasoning
1.Dry roast the moong dhal for a couple of minutes, let it not change colour. Pressure cook the roasted dhal giving it 2 whistles.Set aside.
2.Heat 2 table spoon of oil in a pan,roast the semolina for a couple of minutes, again let it not change colour.
3.Add 2 cups of water to the semolina and cook until done.
4.Mix the semolina and pressure cooked moong dhal when it is hot adding salt.
5.Season with cumin seeds,pepper powder,curry leaves, ginger and cashew nuts.Serve warm with a dollop of ghee if needed and some chutney.
Ps:Pls donot mind the poor quality pic, was taken on dot @ 6.47a.m.