Ingredients of Fusion Pongal
- 1 Cup Rice
- 1/2 Cup Yellow moong dal
- 1 tsp Black pepper
- 1 Green chilli
- 1 Ginger
- 2tsp Beet root paste
- 1 tsp Cumin seeds
- 4 Cup Curry leaves water
- To taste Cashew nuts
- 200 Gram Ghee
- To taste Salt
Making of the Pongal
- Pour 100 gm ghee in a pressure cooker. Add rice and moong dal.
- Fry for 2-3 minutes.
- Add water and salt.
- Pressure cook it until 3 whistles.
- Add the remaining ghee, cashew nuts, black pepper, cumin seeds, green chilli, curry leaves and ginger in a pan.
- Fry for 1 minute and pour the tadka over the dish.
- Serve hot with chutney and sambar.
Please Note
Its same preparation as per the earliest recipe, ven Pongal, in this recipe the real twist is the beet paste which give totally new look to this divine food of lord Krishna.
Chefs Nectar 