1 cup roasted sooji
2 tbsp greengram dal (dry roast)
2 1/4 cups water
Salt to taste
2 tsp ghee
1 tsp cumin seeds
1 tsp black pepper
1/2 tsp ginger paste
Few roasted cashews
Pressure cook the sooji, dal and water together.
Heat ghee, add pepper, cumin seeds, curry leaves and ginger. Pour this over the pongal. Add salt and cashews to it. Mix well.
Serve hot with sambar/chutney
Sending it over to the Garnishing event hosted by Food fanatic
how to make sooji pongal, rava pongal recipe, pongal variety, south indian pongal