Paal Pongal / Milk Pongal - We make this along with sakkarai pongal and pongal kuzhambu . I personally prefer the sweet version but hubby likes this salt version more.
1.First roast moong dhal and keep aside.Rinse rice and add it along with moong dal in a pressure cooker. Add 2 cups milk and 1 cup water.Make sure your pressure cooker is big enough the water milk and rice mixture should just be to 1/4th of the cooker so that it will not overflow.
2.Pressure cook it for 3-4 whistles until soft. Mash it well with a laddle and add the remaining milk and mix well.Allow it to boil for 3mins until its thick.Add required salt.
3.Add coconut, ghee and give a quick stir.Add the ghee fried cashews and switch it off.
Serve it with pongal curry / kuzhambu the best accompaniment!
My Notes :
- Don't skip coconut here as its the only main ingredient that gives flavour to the pongal.
- Any veggie gravy will get along with this very well, so when combined and had, no salt is required!