2 cups Rice
1 cup Moong dal - Pesara pappu
3 Green Chilies
Few Curry Leaves
1 tsp Jeera
In a tsp of ghee fry moong dal till golden brown and then add rice and fry a little longer.
Transfer into a vessel and wash. Add 1: 2.5 water for the mixture. Add chopped green chilies, ginger, curry leaves, ½ tsp jeera, turmeric and a pinch of ground pepper. Cook in pressure cooker until softly done.
Take 4 tsp of ghee in a non stick pan and add jeera and cashew nuts. When they are nicely done add pepper powder and the previously cooked rice mixture. Add salt and more ghee according to taste.
Pongal can be eaten as is or with pachi pulusu or chutney of choice. A good item for Brunch, quick lunch.
In some areas vegetables like carrots, beans and peas etc. can be added while boiling and it is called "Kichidi".