Rice Dishes Recipes - Rice Pongal Recipe

Ingredients

• 225g/8 oz/1 cup long-grain rice

• 50g/2 oz/ 1/3 cup green lentils

• 900ml/1 1/2 pts/3 3/4 cups water

• 2.5ml/1/2 tsp ground turmeric

• 60ml/4 tbsp ghee

• 30ml/2 tbsp oil

• 5ml/1 tsp ground cumin

• 5ml/1 tsp ground black peppercorns

• 5ml/1 tsp asafetida

• 2.5cm/1 in ginger root, grated

• 2-3 curry leaves

• salt

• 30ml/2 tbsp grated (shredded) coconut

• 30ml/2 tbsp cashew nuts, halved

• 30ml/2 tbsp ghee

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Method:

1. Dry roast the rice and lentils separately until lightly colored. Wash well, mix together, then cook in the boiling water with the turmeric for about 20 minutes until tender. Drain and set aside. Heat the ghee and oil and fry the cumin, pepper, asafetida, ginger and curry leaves for 2 minutes.

2. Add the rice and lentils and mix well. Add the salt, coconut and a little water, if necessary. Fry the nuts in the ghee then add to the pan and blend all the ingredients together. Serve hot with coconut chutney.