Pongal, a beloved South Indian dish, is a staple in every home. It's enjoyed with sambar or chutney and holds a special place during festivals like Sakranti, often accompanied by sweet Pongal.
🍃1 cup rice – any medium to short grained or regular rice
🍃1/2 cup moong dal
🍃1 teaspoon Vashishti A2 Cow Ghee
🍃ginger – 1 teaspoon chopped ginger
🍃3-4cups water or add as required
🍃salt as required
🍃1 teaspoon cumin seeds
🍃2 teaspoons of Vashishti Black Peppercorn
🍃10 to 12 Vashishti Whole Cashews
🍃3 tablespoons of Vashishti A2 Cow Ghee
🍃Roast 1/2 cup Moong Lentils. Take 1 cup of rice
Rinse both rice and the roasted moong dal a couple of times with water.
🍃In a pressure cooker add 1 tablespoon ghee asafetida (hing), 1 teaspoon chopped ginger. Add 4 cups of water and salt then add washed and drained rice and moong dal lentils add 1/2 tsp Vashishti Turmeric Powder and pressure cook for 2-3 whistles
🍃In another small pan, heat 3 tablespoons of Vashishti A2 Cow Ghee
🍃add 2 teaspoons black pepper curry leaves hing powder
🍃Then add 10 to 12 Vashishti Crunchy Cashews.
Now pour this entire tempering on the cooked rice and lentils and Mix thoroughly.
🍃ven pongal can be served with coconut chutney or sambar.