- Rice – 500g (We can either use “Ponni Raw Rice” or “Pongal Raw Rice” or just Raw rice)
- Moong dal – 250 grams
- Cashew – 50 grams
- Cumin – 1/4 tbsp
- Curry leaves – few
- Ghee – 100 ml
- Ginger – small piece (1 inch long)
- Oil – 1 tbsp
- Whole Pepper – 1 tbsp
- Salt – 1 tbsp
- Water – 2.5 litres
Things to be done before we start cooking
- Take 500 grams of rice and then rinse and wash it. Then soak it for 1 hour.
- Take 250 grams of yellow moong dal, rinse and wash it, let it soak for 15 minutes.
- Take ginger – 1 inch long, peel the skin and chop it into small pieces.
Steps to Prepare
1 Place a 3-litre capacity vessel on the stove – turn the flame to HIGH MODE. 2 Put the rice, after draining off the water (soaking for 1 hour) into the vessel. Then, pour in 1.5 litres of water. And pour in 1 tablespoon of oil. 3 Place another vessel (3 litre capacity) on the small burner. Turn on the flame to HIGH MODE. 4 Put in the moong dal (250 grams) into this vessel. Then pour in 750 ml of water. And pour in 1 tablespoon of oil. 5 For both vessels, please note that the flame is in HIGH MODE, hence the water will come to a boiling state in 4 to 5 minutes. 6 Once the water starts boiling, we can turn the flame to LOW MODE. Leave the rice and dal to get cooked in LOW flame for the next 30 minutes. 7 After 30 minutes of cooking in low flame, turn off the flame in both burners.
- Then with the help of a spoon take a little of rice and check if it got cooked. The rice should become a paste when we crush it with our fingers.
- If we feel rice needs a little more time to cook, we can pour in a little more of water, turn flame to low mode and leave it to cook for next 5 to 10 minutes.
- Ginger – small pieces (1-inch-long ginger, chopped)
- Whole pepper – 1 tablespoon
- Cumin – 1/4 tablespoon