GAMA-GAMA PONGAL

INGREDIENTS

JEERAHA SAMBA RICE 1 CUP

MOONG DAL 1/4 CUP

GINGER PASTE 1 TSP

CUMMIN/JEERA 1 TSP

PEPPER 1/2 TSP

CUMMIN/JEERA POWDER 1 TSP

GHEE 3 TBLSP

CURRY LEAVES LITTLE

KAJU/CASHEW NUTS   6

WATER      4 MEASURE

SALT TO TASTE

METHOD:

Use pressure cooker (if you have a small one) and do in the outer directly.
Make paste of ginger and keep. Roast cummin/jeera and coarsely powder.
Clean rice and keep.(Try to get the jeeraha samba rice variety or else use any type of rice)
The jeeraha samba rice gives good texture and taste.

Heat ghee and fry kaju. Remove and keep aside.
In the same ghee add ginger paste, whole pepper, jeera and also jeera powder
and fry well till you get aroma.
Add curry leaves and moong dal and fry.
Add cleaned rice and saute well.
Add salt.
Measure water (1: 4) For one cup of rice and 1/4 cup of dal use 5 cups water.
Add water to rice, mix and pressure cook for 3 whistle.
Remove lid after 5 min and mix.
Garnish fried kaju and serve.