This pongal is prepared on Aadi velli kizhamai.
Rice -3/4 cup.
Toor dhal – 1/4 cup.
Turmeric powder – 3/4 tea spoon.
Asafoetida powder – 1/4 teaspoon.
Salt to taste
Ghee – 3 table spoons
Pressure cook rice with toor dal, adding enough water and turmeric powder.Cook for 3 minutes more than usual so that the rice can be easily mashed. Take out from the cooker mash nicely when still hot and add salt and ghee and mix well.
Transfer to a serving bowl. Serve hot with killu milagai kuzhambu.
People who like coconut oil can add 2 teaspoons with ghee to the pongal.