Mahadeva's Bhaga Sasthra
49. Himathkani Pongal (Kichadi)
Ingredients:
| Moong Dal/Yellow/Green Gram | –<br>¼ padi |
|---|---|
| Rice | -<br>¼ padi |
| Cloves | -<br>¼ r.e |
| Cardamom | -<br>¼ r.e |
| Pepper | -<br>¼ r.e |
| Cinnamon | -<br>¼ r.e |
| Salt | -<br>7/8 palam |
| Ghee | -<br>7 and ½ palam |
| Milk | -<br>1 padi |
| Ghee | -<br>7 and ½ palam |
| Almonds | -<br>5 palam |
| Cashewnuts | -<br>5 palam |
- Wash rice and moong dal and drain the water thoroughly. Powder and fry in ghee cloves, cardamom, pepper, cinnamon and add to the rice and dhal mixture. Add powdered salt also. Add ghee in a pan and fry the rice with the masala. Pour milk in a pot and add the rice when it starts boiling. Boil it on slow fire. When all the milk is absorbed and the rice and dal is cooked well, add ghee again and keep it on.
- Keep the fire slow . Fried cashewnuts and almonds can be added when the rice is being cooked.