ATSSMA
Tamil Nadu
Sago Pongal
A soft savoury pongal with moong dal, pepper, cumin, ginger and ghee.
Ingredients
- Sago – 1 cup
- Moong dal – ½ cup
- Cumin – 1 tsp
- Whole black pepper – 1 tsp
- Crushed ginger – 1 tbsp
- Ghee – 2–3 tbsp
- Cashews, curry leaves and salt – as needed
Method
- Dry-roast the moong dal lightly and cook until soft.
- Cook soaked sago separately until soft and combine with the dal.
- Temper cumin, pepper, ginger, curry leaves and cashews in ghee.
- Stir the tempering into the pongal; add warm water and salt for a soft consistency and simmer briefly.