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Articles: Recipes | Katte Pongali
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| Ingredients: | | | | | Raw Rice | : | 2 cups | | | Split Green Gram (moong) | : | 1 cup | | | Ghee | : | ¼ cup | | | Broken Cashew Nuts | : | ¼ cup | | | Black Pepper Corns | : | 2 tbsp | | | Cumin Seeds | : | 2 tbsp | | | Salt | : | to taste | | | Curry Leaves | : | 1 spring | | |
| | Preparation: | | | | Wash rice and dal together. Add salt and extra tumbler of water and cook till very soft. | | | | Heat ghee, add pepper, cumin seeds and cashew nuts. Add fresh curry leaves and pour it over the cooked rice. Serve with you r favourite choice of side dish. |
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