Vermicelli Pongal

Ingredients

• • Vermicelli (roasted) - 1 cup
• • Water - 3 cups
• • Green gram dal - ¼ cup
• • Asafoetida - a pinch
• • Salt - as required
• • Ghee - 2 tablespoons
• • Turmeric powder - ¼ teaspoon
• • Cashew nuts - 10

Ingredients For Masala Powder

• • Red chillies - 2
• • Coriander seeds - 1 teaspoon
• • Cinnamon - 1
• • Cardamoms - 2
• • Cloves - 2
• • Cumin seeds - ½ teaspoon
• • Pepper - 8

Method

• 1. Cook green gram dal using 1 cup of water in rice cooker until dal splits.
• 2. Heat ghee add chilly, cinnamon, clove, cardamom, coriander seeds, cumin seeds and pepper. Fry well and powder it in mixie.
• 3. Pour 2 cups of hot water on top of the cooked dal add salt, asafoetida, turmeric powder, fried vermicelli, masala powder, and 2 teaspoon of ghee.
• 4. Close the lid and allow to cook until vermicelli turns soft.
• 5. Mix well and transfer to a serving bowl.
• 6. Heat remaining ghee add cashew nuts fry till golden brown and pour on top of pongal. Serve hot.