STEP 1.Wash the rice and dal. Take a pressure cooker. Add rice and dal. Rice and dal should be in 2:1 ratio.
STEP 2.Add salt and water. Pressure cook for 2-3whistles. Usually we take 2cups water 1cup rice. For Pongal we have to add more water i.e. For 1cup 3-3.5 cups you can add water. It should cook well and it should be in little watery texture because when it cools down it gets thickened.
STEP 3.Take a pan. Heat oil/ghee add cashews, crush pepper corns and jeera in pestle and add to the ghee. Once you add pepper and jeera switch off the stove.
STEP 4.Add the tadka to the Pongal and mix well. Pongal should be little mashed. Add more ghee if required.
STEP 5.Serve hot with Coconut chutney, sambar and Medu Vada.
Nutrition value
357
calories per serving
1 g Fat14 g Protein71 g Carbs6 g FiberOther
Current Totals
1 g Fat
14 g Protein
71 g Carbs
6 g Fiber
MacroNutrients
Carbs
71 g
Protein
14 g
Fiber
6 g
Fats
Fat
1 g
Vitamins & Minerals
Calcium
44 mg
Iron
2 mg
Vitamin A
64 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
2 mg
Vitamin B6
0 mg
Vitamin B9
38 mcg
Vitamin B12
0 mcg
Vitamin C
0 mg
Vitamin E
0 mg
Copper
1 mcg
Magnesium
76 mg
Manganese
1 mg
Phosphorus
212 mg
Selenium
18 mcg
Zinc
2 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment