Pongal

Pongal is the most popular breakfast next to idlli in south part of andhra.Especially in places near to Tirupathi.Spicy pongal is been given as one of the prasadams in Tirupathi devasthanam.There is sweeter version for this pongal which is called as chakara pongal.
This recipe is the hotter version.There are many varieties of versions for this recipe.My recipe is the simple one.Very easy to prepare.I have learnt this from my motherinlaw who is very good cook who can cook things in a very short time.I have learnt many tricks from her.My mom is also very good cook but she makes all the traditional things in an authentic way.You should taste her home made chutneys they are too good to miss.I will definetly pass those recipes now and then.
Now let me share my hot and spicy pongal recipe.

Ingredients:

Moong Daal(pesara pappu) -----3/4 cup

Rice (preferably sona masuri) ----- 1 cup

Cashewnuts(optional) ------ 10-12 no

Cumin Seeds ------1/4 tbsp

Whole black pepper corns ------1 tbsp

curry leaves -------5 to 6 no

Ginger chopped -------1/4 tsp

Chopped Green Chilli(optional) ------- 3-4 no (depending on size and taste)

Salt to taste

Water -------4 to 4 1/2 cups

Method:

1. Take a cooker and heat two tbsp of oil in it.

2. Wash moong daal and the rice and keep it separately.

3. Roast cashew in the oil and keep aside.

4. Now, add cumin seeds.

5. When the cumin seeds start to crackle, add curry leaves,ginger chopped , pepper and green chilli and fry for a few seconds.

6. Now, add the moong daal and fry for a minute.

7. Add water and the washed rice.

8. Also add salt .

9. Close the cooker and allow it to whistle thrice.

10. After the cooker cools down, add the cashews .

It goes on well with peanut chutney or with coconut chutney.

Note: You can use ghee instead of oil. Ghee gives a better taste.

If you want to make it more spicy you can add the powdered pepper instead of whole pepper.

If you soak the dal and rice for 10 to 15 mins before cooking.The cooking time will be reduced alot.