Tuesday, August 16, 2011

Corn pongal


2/3 cup broken corn
1/3 cup greengram dal
Salt to taste
2 tsp ghee
1/2 tsp pepper
1/2 tsp cumin seeds
Few cashews
Few curry leaves
1/4 tsp ginger paste

Slightly dry roast the broken corn till a bit hot. Pressure cook the dal, roasted broken corn and salt with 3.5 cups of water till soft.

Heat the ghee and add cashews. When slightly golden brown, add cumin seeds, pepper, curry leaves and ginger paste and add it to the pongal. Mix well.

Serve hot with chutney/sambar.
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