Equipment:
- Small frying pan for frying cashews(optional)
- Pressure Cooker / Big Pot with Lid
Ingredients:
- Rice – 1 1/2 cups
- Moong Daal – 1 cup
- Ghee(clarified butter) – 2 tablespoons
- Cumin Seeds(Jeera) – 1 teaspoon
- Black Pepper – 1 teaspoon
- Salt – 1 teaspoon
- Cashews(halved) – 1/2 cup
- Water – 7 cups
- Milk(optional) – 2 cups
- Asafoetida(optional) – 1 pinch
- Curry leaves(optional) – 5 or 6 leaves
Preparation:
- In a big pot or pressure cooker, heat 1 tsp ghee; Roast Moong Daal to golden color. Remove and keep aside
- Add cashews to the same ghee and roast them (until slightly golden in color) and keep aside(Or, optionally, you can roast the cashews in a small pan). Also you can add a pinch of asafoetida to this ghee(good for digestion) along with curry leaves
- In the big pot, heat 1 tablespoon of ghee , add cumin seeds, black pepper and heat for 1–2 minutes
- Pour in Moong Daal from step 1, rice and add water and salt to this
- Stir in once and place the lid and cook on Medium high heat for approximately 12 minutes. When the water is almost completely evaporated(or pressure cooker gives out 3 whistles), remove the lid and mix(in case of pressure cooker, you can switch of the stove)
- Replace the lid partially for the steam to escape
- Add cashew nuts and ghee from step 2
- The Katte pongali (khara pongal) is ready
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