Prepare a checklist and keep the ingredients within reach.

Prepare a checklist and keep the ingredients within reach.

In a saucepan over medium heat, add millets, rice, moong dal, a tablespoon of ghee and roast, until aromatic. Transfer the fried ingredient to a bowl, add ½ c oma water plus 3 ½ c water to the Total water 4 cups; Quantity of water is important. Cook in a pressure cooker until it is completely cooked following the instructions in the manual for operating the cooker..Oma water increases digestive power

Seasoning: This is what gives Pongal its unique taste. Soak asafetida in ¼ cup of boiling water in a bowl and let it dissolve completely. In a saucepan over medium heat, heat a tablespoon of ghee, add cashews, pepper corns and cumin seeds. Let cashews turn golden brown. Add tender curry leaves and green chilies. I have a curry plant; tender leaves are easily available for me. Peppers burst, carefully pour the dissolved asafetida, let the mixture boil; Mix fried ingredients with cooked pongal

Add salt and stir. Flavorful, aromatic and nutritious Pongal is ready to serve and share. Transfer the pongal to a serving bowl. serve hot.
Mom always served with Avial, vegetable medley with pongal. You may serve with kothsu, sambar and even chutney. I served it with chutney brinjal kothsu and avial

Tips: frying the pongal ingredients, rice, moong and millets make it aromatic. Make sure that you cook with right amount of water. Quantity of water should not be too much or too little, if too much, it will be like porridge, if too little, it will not cook.
Use solid asafetida. It is more flavorful and aromatic. Use tender curry leaves. Use good quality ghee Generously add ghee to make the pongal tastier.