PAPPU PONGAL...

pappu pongal is one dish i hated to the core till a few years back but has become one of my favorites and most preferred breakfast these days... though many prefer having it with groundnut chutney, i love having it with sugar or sambar... yummy,mouth watering...  

TIME TAKEN : 30 MINS, SERVES: 3

INGREDIENTS:

RICE	1 CUP
GREEN GRAMS (PESARA PAPPU)	½ CUP
WATER	6 CUPS
JEERA (CUMIN SEEDS)	1 TSP
CRUSHED PEPPER	1 TSP
CURRY LEAVES	20 – 30 LEAVES
OIL OR GHEE	3 TBSPS.
ASAFOETIDA	A PINCH
SALT	TO TASTE

METHOD:

 Ø  Wash and soak the rice and green gram together for 15 – 20 mins. Now add 6 cups water, salt and pressure cook it for 1 whistle and further cook it for 10 mins on a low flame and off the gas. Once the pressure is released, open the lid and mash the cooked rice smoothly.

 Ø  Now heat oil or ghee in a heavy bottom vessel and temper jeera seeds, crushed pepper and curry leaves, off the gas add asafoetida. Add the this mixture to the mashed rice and stir it well. (if you feel the pongal is too thick, add hot water to the rice to get the desired consistency).

 

SUGGESTIONS:

 ü  You can also add onions and green chili’s while tempering if desired.

 ü  Cashews can also be added which gives a great taste.