Today is the International Hinduist Pongal Holy Day

Story:

Pongal is
one of the most significant festivals celebrated across India. The 3 day festival is celebrated to mark the
sun's transition towards North. Like every festival in India, it is celebrated
with much fervor and signature delicacies like Sakkarai Pongal, Ven
Pongal, Murukku and Vadai. Celebrated in the
auspicious month of 'Thai', the tenth month of the Tamil calendar, the harvest
festival is also called Thai Pongal. Pongalcoincides with a range
of Harvest festivals celebrated across the country

Recipe (Serves 4)

Preparation: 5 minutes | Cook: 20 minutes

Ingredients:

1 cup of
raw rice

1/4 cup of Moong
dal/pasi paruppu

4 cups of water

Salt – as needed

1 tblsp of Ginger
chopped

1 pinch of Asafoetida

Method:

The first
step is to roast the moong dal for extra flavor. Wash rice and dal together.
Heat a small cooker with a tsp of ghee. Fry ginger and asafoetida for few
seconds. 

Add 4 cups
of water, bring to boil. Add the washed rice, dal, salt and pressure cook for 4
whistles in medium flame. Wait until pressure gets released by itself, open
& mash.

Season with
the items given under to temper table. First add ghee, when hot add pepper and
let it start splutter and then switch off the flame. Add cashews and fry till
it starts golden and then lastly add jeera. Add curry leaves and asafoetida
lastly. Mix in the heat well and then add it to Pongal and mix well.