|
VENPONGAL
| Rice |
1
cup |
| Moong
dal |
1/4
cup |
| Green
chili |
3 |
| Ginger |
1/4
inch |
| Ghee |
3
tbsp |
| Cashews |
12 |
| Mustard
seeds |
1
tsp |
| Cumin
seeds |
1
tsp |
| Black
pepper |
2
tsp |
| Asafoetida |
a
pinch |
| Milk |
1
cup |
| Water |
3
cup |
| Salt |
|
- Roast the
cashews in the ghee until it becomes golden color.
- Wash
and clean the rice and moong dal.
- Heat
the cooker with the oil and add mustard seeds, cumin seeds and
whole black pepper and curry leaves.
- Fry all these until it
pops up. Then
add the green chili and a pinch of asafoetida in a medium heat.
- Now
add the rice, moong dal and into it and fry for
a while and then add the milk, water and salt. Cook
the rice in the cooker for 10 min.
- Add
the roasted cashews into the cooked dal-rice andmix
well.
|
|
|
