Ghee Pongal Recipe |Pressure Cooker Ghee Pongal | Restaurant Style Ghee Pongal | Cookd

Dry roast the Moong Dal in a pan until aromatic.

Wash the Rice and Moong Dal, drain and keep aside.

Heat a pan, add 2 tbsp of Ghee, add the peppercorns and allow it to splutter.

Add the Asafoetida, curry leaves and cashews. Once the cashews turn golden brown, add the cumin seeds and remove from the heat. Set this aside.

In a pressure cooker, add 1 tsp of ghee and sauté the ginger and asafoetida.

Add 4 cups of water, bring water to a boil. Add salt to taste.

Add the drained rice and dal.

Pressure cook for 4 whistles.

Once the pressure settles, open the pressure cooker, add the tempering ingredients, 2 tbsp of ghee and mix well. The rice and dal should be in a mashed consistency. Keep mixing until the rice and dal are mashed.

Equipment Needed

Spice Level: