45. Masala Pongal🔗

Ingredients:

Ingredients for Masala:

1. Boil water in a 4 padi water holding capacity pot. Add pigeonpea, ghee and turmeric in the boiling water and close the lid. Soak rice for ½ hour, wash and drain the water. After the dal is cooked, add the rice, stir and close the lid. After the rice is cooked 3/4th, add pepper, cumin seeds, powdered salt and ginger pieces one by one to the Pongal. Add ghee and mix well. Dissolve asafoetida in water and mix it with the pongal.
2. Grated Coconut can be added and the Pongal can be kept in slow fire for 5 minutes and then removed from the stove. Instead of coconuts, 5 palam of cashew nuts can be de-skinned, fried in ghee and added.
3. Fry all the ingredients mentioned under masala separately in little ghee except (shah jeera and asafoetida). Fry asafoetida in the pan until it becomes crispy. Powder the shahjeera along with it.
4. Wash rice and yellow lentils/green lentils and drain the water. Boil pure water in 4 padi water holding capacity pot and transfer the rice and dal into it. Add salt and masala podi into the Pongal. Add 8 palam ghee and stir well. Keep it on slow fire for 5 minutes. Refer to the 22nd seasoning method for seasoning the Pongal.
5. Add grated coconut to the dish. Instead of coconut, cashew nuts can be added. Remove the skin of cashewnuts, fry it in ghee and add it to the Pongal.