Ingredients
- 1 cup long grain rice
- ¼ cup mung beans (split lentils)
- 3 cups water
- ¼ cup lukewarm milk
- 1 teaspoon cooking oil (canola preferable since it does not have any smell)
- 1/8 teaspoon mustard seed
- ¼ teaspoons black pepper
- Small piece of ginger
- 2 green chilies
- 2 dried red chilies broken into 2 pieces
- Curry leaves
- Pinch of asafoetida (Hindi: hing, Tamil: Perungayam)
- 2 teaspoons ghee (clarified butter)
- Salt to taste
Method
- Wash rice and lentil
- In a saucepan bring 3 cups of water to a rolling boil
- Add rice and lentil to the saucepan and add a pinch of salt
- Cook until rice is well done
- If needed add hot water (I added extra 1 cup of water)
- Now add milk and cook for a minute or two
- Cover and set aside
- Chop ginger into fine pieces and chop green chilies into small pieces
- Add oil to a skillet and add mustard seeds and black pepper
- Once mustard seed start splattering add ginger and green chilies
- Fry for about 3 minutes
- Now add curry leaves and dried red chilies and fry for another minute
- Add asafoetida and mix well and add this fried mixture to the pongal and mix well
- Add 2 teaspoons ghee and mix well
- Serves: 2
