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Kattu Pongali

Kattu Pongali Ingredients: Rice 1 cup Moong Dal 1/2 cup Ginger 1 inch piece Black Pepper 1 tbsp Cumin Seeds 1 tbsp Ghee 2 tsps Salt to taste Method of preparation: Wash rice and moong dal together with fresh water thrice. Pour 31/2 cups of water with sufficient salt and cook in rice cooker until done. (Alternatively, cook covered on medium flame until done). Peel and finely chop ginger. Heat ghee in small pan, add chopped ginger and black pepper. After few seconds add cumin seeds and mix well. When ginger turns light brown and black pepper appears to be crisp, remove from heat. Add this mixture to above rice and mix thoroughly. Serve with any pickle or chutney.

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