Katte Pongali

As quick snack to make, this is a favourite all across South India. It is also served as prasadam at most South Indian temples.

Ingredients:

1 cup rice
1/2 cup split moong dal (pesara pappu)
4-5 Green chillies
2 tsp black pepper
Salt to taste
a pinch of turmeric
a few cashewnuts

Method:

• Wash the rice and dal together and add as much water as needed for cooking
• Slipt the green chillies down the length and add to the rice
• Fry the pepper in 1/2 tsp oil. Once done, add to the rice
• Add a pinch of turmeric and salt to the rice, and set to cook.
• You can also add a tsp of jeera for taste
• While the rice and dal is cooking, roast the cashewnuts in ghee and set aside.
• Once the rice is cooked add the cashewnuts to the rice.
• Mix well and serve

Serve hot with coconut chutney.