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Indian Food

Indian Food

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Publicado porMGLl

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Published by: MGLl on Aug 13, 2011
Copyright:Attribution Non-commercial

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01/07/2013

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Ingredients

2 cups rice 3/4 cup mung dal,
dry roasted to a golden brown cracked black peppercorns
1 1/2 tspn lightly crushed cumin, turmeric,
salt to taste. A good bunch curry leaves
a little chopped ginger
5-6 tbspn ghee/melted butter turned brown
bunch cashews

Preparation

o Wash rice and roasted dal. Add water to one inch above level of rice.
Add turmeric and let it simmer. Add a little more water if not semi-
solid. When done remove from heat.
o Warm ghee and roast cashews until a golden, remove carefully and
set aside. Throw in cumin seeds, cracked pepper, curry leaves into
the ghee and in a minute or two pour onto the pongal with the
cashews. Add the ginger. Mix well.

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