Bombay Rawa 1 Cup
Moong Dal 1/2 Cup
Water 4 and 1/2 Cup
Salt As Required
Cashew pieces 1 Tbl Spn
Oil 2 Tbl Spn
Ghee 2 Tbl Spn
Pepper(crushed) 1 Tsp
Jeera 1 Tsp
Ginger fine pieces 1/2 Tsp
Curry Leaves Few
Preparation:
In a pressure pan put the moong dal add 1 and 1/2 glass water and cook it for just one whistle. In a kadai fry the bombay rawa with oil finely. Then add the remaining water. Keep it in medium flame. Mix well. Immediately pour the moong dal with the water. Add salt. Mix well. Keep it in low flame. You can remove it from fire after it cooked well. In a small kadai put 1 Tbl Spn ghee. Fry the ginger bits, cashew pieces, pepper, curry leaves and jeera. Pour this in the rawa pongal kadai and mix well. Pour the remaining ghee also in that and mix well. Goes well with coconut chutney.
Four persons can eat.
Moong Dal 1/2 Cup
Water 4 and 1/2 Cup
Salt As Required
Cashew pieces 1 Tbl Spn
Oil 2 Tbl Spn
Ghee 2 Tbl Spn
Pepper(crushed) 1 Tsp
Jeera 1 Tsp
Ginger fine pieces 1/2 Tsp
Curry Leaves Few
Preparation:
In a pressure pan put the moong dal add 1 and 1/2 glass water and cook it for just one whistle. In a kadai fry the bombay rawa with oil finely. Then add the remaining water. Keep it in medium flame. Mix well. Immediately pour the moong dal with the water. Add salt. Mix well. Keep it in low flame. You can remove it from fire after it cooked well. In a small kadai put 1 Tbl Spn ghee. Fry the ginger bits, cashew pieces, pepper, curry leaves and jeera. Pour this in the rawa pongal kadai and mix well. Pour the remaining ghee also in that and mix well. Goes well with coconut chutney.
Four persons can eat.
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