From Amma With Love

Pongal

Spring Rice

1 & 1/2 or 2 cups water

1/8 cup split moong daal

2 tsp. salt

1 cup long grain rice

1 stick (8 tbs.) butter

4 ~ 5 cashew nuts

1/2 tsp. whole black peppercorns, crashed

1/2 tsp. whole cumin seeds, crushed in half

1 or 2 green chili peppers, finely chopped

1 inch piece ginger, finely chopped

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Boil the water in a 2 or 3 qt. pan, and add the moong daal.

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While moong daal is cooking, the foam on the surface of water should be skimmed.

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When the moong daal is half cooked, add the salt and rice, and turn the heat down and continue to cook.

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When the water is almost gone, turn off the heat. ( By this time, the rice should be soft.)

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Melt the butter in a heavy saucepan, sauté cashew nuts, black peppercorn, and cumin seeds.

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Add the the green chili peppers and ginger to the rice and daal, then add the melted butter with spices to them. and mix well.

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Serve hot.

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This dish is usually made with "eggplant masiyal".