Description
Evening tiffion, Dinner
| Ingredients | |
|---|---|
| 3 cup | Bhansi rava(medium) |
| 1 cup | Greengram dhall |
| 1 slice | Ginger |
| 1 tsp | Asafoetida |
| 1 tbsp | Pepper |
| 2 tsp | Jeera |
| 10 cnt | Cashewnuts |
| 2 T | Ghee |
| 1 pinch | Curry leaves |
| 1 pinch | Salt to taste |
Instructions
METHOD:
1. Heat a copper bottomed vessel with water & boil the green gram dhal till soft.
2. Heat a kadai with one tbsp of ghee, add asafoetida, fry ,add pepper, jeera & curry leaves, fry for a few minutes & add the rava, roast for few minutes & keep aside.
3. Add 9 cups of water to the green gram dhal & salt & when the water starts boiling, add the roasted rawa & mix well & cook.
4. Wash & cut the ginger into tiny bits. Roast the ginger bits & cashew nut bits in a little ghee & add to the pongal.
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