Saturday, July 17, 2010

Red rice pongal


3/4 cup Red Rice
1/4 cup Greengram dal
1/2 tsp Pepper
1 tsp Cumin seeds
Few roasted Cashews
1/2 tsp ginger paste
Salt to taste
Curry leaves- few
2 tbsp Ghee

Soak the rice for 1 hour. Pressure cook the rice and greengram dal together with required quantity of water (approx water should be 2-3 times the quantity of rice).

In a small kadai, heat the ghee, add the cashews. When it turns golden brown, remove the cashews and add the cumin seeds, pepper, ginger and curry leaves to the ghee.

Transfer all of these to the cooked rice. Mix well.

Serve hot with chutney and sambhar.
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