Pongal with Sambar and Coconut Chutney

We need:

Rice 2 cups

Moong dal 1 cup

Black pepper 15

Mustard seeds 1/2 sp

Cumin seeds 1/4 sp

Cashew 10

Green chillies 5

Ghee 4sps

Salt to taste

Haldi 1/4 sp

Method:

Heat presser cooker and add ghee to it.

Once the ghee is heated add cashew and Roast till golden brown.

Remove and keep aside.

In the same ghee add cumin and mustard seeds.

Add whole black pepper and green chillies.

Saute for a minute and add washed moong dal and rice.

Add salt and haldi.

Mix well and fry for 2 minutes and add 7 cups of water.

Presser cook till 3 whistle.

Remove and garnish with roasted cashew.

Mean while make chutney.

I had some left over sambar so using that with the pongal.

U can find the sambar recipe here and coconut chutney recipe here.

Serve hot pongal with coconut chutney and sambar.

Look here my fellow marathoners are cooking for this event.