Mahadeva's Bhaga Sasthra
43. Another Variety Of Moong Dal Pongal
| Broken Rice (Small Rice) | - ½ padi |
|---|---|
| Fried Moong Dal/Green Gram | - ¼ padi |
| Turmeric Powder | - veesam 1/16 palam |
| Butter | - 1 and ½ palam |
| Pure Water | - 1 and ½ padi |
| Pepper | - ¼ palam |
| Cumin Seeds | - ¼ palam |
| Grated Ginger | - 1 r.e |
| Powdered Salt | - ½ palam |
| Butter | - 9 palam |
| Asafoetida | - veesam 1/16 r.e |
| Grated Coconut | - 4 palam |
| Cashewnuts | - 5 palam |
| Cloves | - veesam 1/16 palam |
|---|---|
| Nutmeg | - veesam 1/16 palam |
| Mace | - veesam 1/16 palam |
- 1. Fry whole moong dal until the aroma arises.Then split the dals and use it. Add turmeric and butter to the rice, dal mixture.Boil pure water in a 4 padi water holding capacity pot and add the rice, dal mixture to it. Close the lid. When the rice is 3/4th boiled, add pepper,ginger,cloves,powdered nutmeg,powdered mace and cumin seed. Mix the dish well.
- 2. Add butter and stir the Pongal. Keep it on slow fire. Dissolve asafoetida in water and pour it into the Pongal. Add grated coconut and keep the Pongal on slow fire for 5 minutes. Stir well and remove. Instead of coconut, cashew nuts can be added. Remove the skin of cashew nuts, cut it into pieces and add it to the Pongal.
- 3. Butter is added instead of ghee in this pongal.