Ghee Pongal


Serves 2 – 4

1 cup short grain brown rice
1 cup split mung dal, soaked overnight
½ cup Ancient Organics Ghee
1” piece of fresh ginger, minced
2 tsp whole black peppercorns
½ tsp whole coriander seeds
1 tsp whole cumin seeds
½ cup raw cashew nuts
¼ cup shredded coconut

Cook the brown rice and mung dal together in a rice cooker or pressure cooker.
Mix in ¼ cup of ghee and set aside.
In a mortar and pestle, grind the peppercorns and coriander seeds.
Heat the remaining ¼ cup of ghee in a heavy skillet over a medium flame for a minute.
Add the contents of the mortar, the ginger, and cumin seeds, and cook for a 2 minutes.
Add the cashew nuts and coconut, and coat them with the ghee and spice mixture.
Reduce the flame to medium-low and cook for 5 minutes, stirring occasionally.
Add the rice and mung beans to the pan, and cook a few minutes longer.
Season with salt and serve.

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There is no comparison to Ancient Organics Ghee! I could almost use it as a lotion or a healing balm – that’s the type of product that it is. It smells rich and tastes so flavorful and pure. Thanks for the superior quality you provide in your product. It is appreciated and loved!

— Beverly Hughes
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