13x7 dots simple and easy peacock rangoli || sankranthi chukkala muggulu || pongal kolam

Rinse the rice and moong dal together under cold water until the water runs clear.

Soak the rice and moong dal in water for 30 minutes.

Drain the soaked rice and dal and set aside.

In a large pot, heat ghee over medium heat until melted.

Add cumin seeds, cashews, and curry leaves; sauté until fragrant and the cashews are golden.

Stir in chopped onion, ginger, garlic, and green chilies; cook until the onion is translucent.

Add the drained rice and dal to the pot; stir to coat with the ghee and spices.

Pour in water and add salt, black pepper, and turmeric powder; bring to a boil.

Reduce heat to low, cover the pot, and simmer for 20-25 minutes until the rice and dal are tender.

Remove from heat and let it rest, covered, for 5 minutes.

Fluff the pongal with a fork before serving.

Spice Level:

Dietary

Allergens