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INGREDIENTS
Jowar (Sorghum) Daliya (1/2Cup)
Dhuli Moong Daal (1/2 Cup)
Water: 6 cups
Haldi: 1 tsp
Salt : As per taste
Oil: 1 tbsp
Mustard Seeds: 1 Tsp
Curry Leaves: 5-6
Red Chillies 3
Cashews : 5-6
INSTRUCTIONS
Wash and drain the Jowar daliya and the Moong daal separately
Dry roast the moong daal in a pressure cooker till it is a little fragrant
Add the jowar daliya and roast
Now add the water, salt and haldi and close the lid
Cook for 4-5 whistles
Fry the cashews in some oil and remove them.
In a tempering/tadka pan, add some oil. Once the oil is hot, add the mustard seeds, let them splutter, add sabut urad. To this add broken red chillies and curry leaves and mix this to the cooked pongal. Top with fried cashews and serve with sides of choice.