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Pongal  

Ingredients 

  • 1 cup white rice
  • 1/2 cup masoor dal
  • 1/4 tsp fresh ground pepper
  • 1/4 tsp whole peppercorns
  • 1 tsp salt
  • 4 green chillies
  • A few curry leaves
  • A pinch of asafoetida
  • 1 tbl spoon ghee
  • 1 tbl spoon oil
  • 1 tbl green coriander
Method 
  • Wash rice and dal and drain water completely. 
  • In a large sauce pan, heat ghee and oil on medium heat. Slit green chillies length wise. Fry the green chillies, curry leaves, pepper powder and peppercorns. 
  • Add the rice, dal and asafoetida to this and fry for 3 minutes. 
  • Add 4 1/2 cups of water, salt and cover the sauce pan. 
  • Cook it on medium heat till rice and daal become very soft and keep stirring in between to avoid burning. Add more water if necessary. 
  • Garnish with coriander.
Serve hot with coconut chutney.
 
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