PONGAL..
Ratio 3 cups of white rice to one cup of Moong Dhal ( little yellow lentils)
Pressure cook both in 6 cups of water and salt to taste
Fry in a wok cashew nuts and keep aside. Fry in the same wok finely chopped ginger, jeer and whole pepper and curry leaves
Add the garnish and cashews to the cooked rice and lentil mix and serve with chutney or sambar..
UPPUMA
Add three table spoons of oil to the wok and when oil is hot add mustard seeds, spoon of Urud Dhal ( Black Gram), spoon of Moong dhal, green chillies and sliced onions and fry well.
Add 1 1/2 cups of water to the mix with a teaspoon of salt and allow it to boil. Add the cup of semolina little by little and stir it continuously to it does not form lumps and allow to simmer.
Add a teaspoon of ghee and some fresh coriander leaves and friend cashew nuts and serve
Ratio 3 cups of white rice to one cup of Moong Dhal ( little yellow lentils)
Pressure cook both in 6 cups of water and salt to taste
Fry in a wok cashew nuts and keep aside. Fry in the same wok finely chopped ginger, jeer and whole pepper and curry leaves
Add the garnish and cashews to the cooked rice and lentil mix and serve with chutney or sambar..
UPPUMA
Add three table spoons of oil to the wok and when oil is hot add mustard seeds, spoon of Urud Dhal ( Black Gram), spoon of Moong dhal, green chillies and sliced onions and fry well.
Add 1 1/2 cups of water to the mix with a teaspoon of salt and allow it to boil. Add the cup of semolina little by little and stir it continuously to it does not form lumps and allow to simmer.
Add a teaspoon of ghee and some fresh coriander leaves and friend cashew nuts and serve
