MOONG DAL KHICHIDI

Preparation Method :

• Break, into half and fry cashew in a teaspoon of ghee
• Roast moong dal in a pan for a minute and cook well with the rice. Add a little salt with it.
• Heat oil and allow the pepper to splutter; Add jeera, curry leaves, ginger paste and asafoetida with the cooked rice and dal. Stir well.
• Allow the pongal to become pasty; add a little water if it is a hard lump, add the rest of the oil, ghee and cashewnuts. Lessen salt for pongal.
• Serve hot with chutney.