Agosto 24, 2010 | Visitas: 7
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Venn pongal

  • 2 cups rice
  • ¾ cup mung dal, dry roasted to a golden brown
  • cracked black peppercorns
  • 1½ tspns lightly crushed cumin
  • turmeric, salt to taste
  • A good bunch curry leaves
  • a little chopped ginger
  • 5-6 tbspns ghee/melted butter turned brown
  • bunch cashews

  1. Wash rice and roasted dal. Add water to one inch above
  2. level of rice. Add turmeric and let it simmer. Add a little
  3. more water if not semi- solid. When done remove from
  4. heat.
  5. Warm ghee and roast cashews until a golden, remove
  6. carefully and set aside. Throw in cumin seeds, cracked
  7. pepper, curry leaves into the ghee and in a minute or two
  8. pour int onto the pongal with the cashews. Add the
  9. ginger. Mix well.


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