>> Sunday, April 10, 2011
Step by step pictures
Whole Green Moong dal Rice Pongal
Rice - 3/4 cup
Husked Whole green moong dal, dry - 3/4 cup
Salt to taste
Water - 3 & 1/2 cup
Green chilies - 3 -4
Whole pepper corns - 1 tsp
Cumin Seeds - 1 tsp
Curry leaves - 4-5
Garlic - 2 -3 cloves
Ginger - 2"
Oil - 1 tsp
Method to prepare:
Dry roast the moong dal till golden brown. Keep it aside for it to cool down.
Wash and soak rice for 20 mins.
Pressure cook both rice and dal with water for 3 whistles. Mash well a ladle.
Heat a pan with oil and temper with the seasoning ingredients. Pour over the cooked pongal.
Serve hot with sambar or chutney
The whole moong dal that I used is a dried dal and needs to be roasted well before cooking.
Since you are using only 1 tsp of oil, make sure to cook in slow flame.
Add more water if required to get a more gooey consistency
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