Mahadeva's Bhaga Sasthra
41. Temple Pongal
Ingredients:
| Small rice | - ½ padi |
|---|---|
| Fried Moong Dal/Yellow/Green Gram | – ¼ padi |
| Pure Water | - 1 ½ padi |
| Pepper Pods | - ½ palam |
| De Skinned And Grated Ginger | – ½ palam |
| Powdered Salt | - 5/8 palam |
| Ghee | - 12 palam |
| Asafoetida | - ⅛ r.e |
Method:
- 1. Fry whole moong dal until aroma arises. Then split the dals and use it. This will make the dals tasty.
- 2. Clean the rice and dal thoroughly. Boil pure water in a 4 padi water holding capacity pot and transfer the rice and dal into it. Close the lid after stirring it well. When the rice is 3/4th cooked, add pepper,ginger, salt and ghee. Dissolve asafoetida in water and add to the Pongal. Reduce the fire and cook for 5 minutes. Remove the skin of cashew nuts, slice them into pieces, fry in ghee and garnish.