Anjaneyar Temple milagu (black pepper) pongal

Name: Anjaneyar Temple milagu (black pepper) pongal
Total time: 1800 s
Yield: 4 people
Cuisine: Indian
Ingredients: 1-1/2 cups raw rice; 3/4 cup yellow moong dal; 1 tsp ghee; 1 tsp salt; 7 cups water; 2 tbsp black pepper; 2 tbsp cumin seeds; 2 tbsp ghee; 2 tbsp oil; 10 cashews; 1 inch ginger; 1 string curry leaves; 1/4 tsp asafoetida powder

Muniswari.G @muniswari_0205

Chennai

#CA26 Milagu pongal is popular temple prasadam. Roast and crushed pepper and cumin give an aromatic flavor to ghee Pongal.

Muniswari.G @muniswari_0205

Chennai

#CA26 Milagu pongal is popular temple prasadam. Roast and crushed pepper and cumin give an aromatic flavor to ghee Pongal.

Saved

Ingredients

30 minutes

4 people

1-1/2 cupsraw rice
3/4 cupyellow moong dal
1 tspghee
1 tspsalt
7 cupswater
For tempering;
2 tbspblack pepper
2 tbspcumin seeds
2 tbspghee
2 tbspoil
10cashews
1 inchginger
1string curry leaves
1/4 tspasafoetida powder

Saved

Steps

30 minutes

1

First, wash and soak rice and moong dal with enough water for 30 minutes
2

Add rice, dal, water, salt and ghee; pressure cook for 6 whistles; do natural pressure release
3

Dry roast pepper and cumin... And grind coarsely...
4
5

Once the pressure settles mash the rice & dal. Add more water if needed. Check for salt and add more if needed.
6

To a separate pan add oil and ghee, crushed pepper & cumin, 1 tbsp chopped ginger, curry leaves, asafoetida,20 cashew...Mix well and cook till cashews turn golden brown..
Add the ghee tempering over the rice and mix gently.
7
8
9

Serve hot with coconut chutney and sambar.