Milagu Pongal|Pepper Pongal

Milagu Pongal|Pepper Pongal- Full recipe with stepwise Pictures and Video. Pongal can be made in vast varieties. This is also one such variety. My Milagu Pongal is entirely different in taste, I made this Pongal only with pepper and pepper powder instead of green chilies. If you don't want pepper powder you can add green chilies too. We make this Pongal as neivedhiyam for many special occasions.

Recipe Video:

Ingredients:
Moong dal - 1 tbsp
Rice - 1/2 cup
Water - 6 cups
Pepper - 1/2 tsp
Cumin seeds - 1/4 tsp
Turmeric Powder - 1/4 tsp
Hing/Asafoetida - 1/4 tsp
Salt
To Temper:
Ghee - 2 tsp
Oil - 2 tsp
Pepper - 1 tsp
CuminSeeds - 1/2 tsp
Ginger - 1 tbsp
Curry leaves - 1 spring
Cashews - 5-6
Hing/Asafoetida - 1/4 tsp
Pepper  powder - 1/4 tsp

Method:
Fry 1 tbsp Moong Dal on medium flame until it cracks
Then fry the rice in medium flame for 2 minutes
Wash the rice and dal together and transfer it to a cooker
Add 5 cups water
Cook without closing the cooker lid in high flame
Once the rice is half cooked, add 1/4 tsp of turmeric powder and 1/4 tsp of hing and salt
Now add 1/4 tsp  cumin seeds and 1/2 tsp pepper
Now again add 1 cup water and cook for 5 whistles
The Pongal has cooked in smooth and silky texture
Heat a kadai and add the items given under "to temper"
Add the Pongal and give a good mix\

With Stepwise Pictures:
Fry 1 tbsp Moong Dal on medium flame until it cracks
Then fry the rice in medium flame for 2 minutes
Wash the rice and dal together

Transfer it to a cooker

Add 5 cups water

Cook without closing the cooker lid in high flame

Once the rice is half cooked, add 1/4 tsp of turmeric powder and 1/4 tsp of hing and salt
Now add 1/4 tsp  cumin seeds and 1/2 tsp pepper

Now again add 1 cup water and cook for 5 whistles
The Pongal has cooked in smooth and silky texture

Heat a kadai and add the items given under "to temper"

Add the Pongal and give a good mix

Serve hot with sambar/coconut chutney