KEERAI PONGAL

KEERAI PONGAL:

Ingredients:

Raw rice-1 cup

Split green gram-1/4 cup

Water-6 cups

Onion-1 [finely chopped]

Cumin seeds-1sp

Asafoetida powder-1sp

Green chillies-3 [finely chopped]

Ghee-1/4 cup

Crushed tomatoes-1 cup

Crushed ginger-1sp

Small brinjals-3[finely sliced]

Coarsely ground peppercorns-1sp

Turmeric powder-1sp

Finely chopped palak leaves-2 cups

Salt to taste

Method:

Wash the raw rice and the green gram together and soak them for ½ hour.

In a cooking vessel pour the water and let it simmer.

When the water is simmering, add the rice and the dal and cook under medium fire. When this is being cooked, fry the onion, cumin seeds, asafoetida powder and the green chillies in the ghee in a kadai.

Then add 1 cup tomato pieces and cook them until it is mashed nicely and the oil floats on the surface.

Then add the brinjals and fry for a few minutes.

Lastly add 2 cups of shredded keerai, 1sp crushed ginger, turmeric powder and enough salt.

Cook the vegetables nicely.

When the rice is almost cooked, add the vegetables and mix well.

Cook on a low fire for a few minutes until every thing is well blended.