Ingredients

The following ingredients have 4 Servings
  • Raw Rice - 1 cup
  • Moong Dal - 1/4 cup (optional)
  • Grated Coconut - 2 tbsp
  • Milk - 2 cups
  • Water - 2 cups
  • Salt - a pinch
  • Ghee - 1 tbsp
  • Cashews - 6

Instruction

  • Wash the rice and drain the water.
  • Take a pressure cooker and dry roast the moong dal for couple of minutes.
  • Add the washed rice to this along with water and 1 cup of milk.
  • Pressure cook on medium flame for 3 whistles.
  • After the pressure releases, open the cooker and switch on the flame.
  • Mix the pongal with a ladle so that it get partially mashed up.
  • Add the remaining 1 cup of milk, salt and grated coconut. Continue to cook till the milk is absorbed and then switch off.
  • Heat the ghee in a small pan and roast the cashes till golden brown.
  • Garnish the savory paal pongal with the roasted cashews and ghee.