Semiya Pongal (Vermicelli Pongal)

Ingredients:
Semiya (Vermicelli) – 2 cups
Moong dhal – 1/2 cup
Salt – To taste

To Splutter:
Oil – 2 tbsp.
Peppercorns – 1 tbsp.
Cumin seeds – 1 tbsp.
Curry leaves – Few

Procedure:
In a kadai dry roast semiya for a while until its about to turn brown. Meanwhile pressure cook moong dhal for 3 whistles so that its mashed well. Now boil 3 cups of water and add roasted semiya and salt and allow it to cook. When the semiya is cooked add the mashed moong dhal. Heat oil in a small pan and add cumin and peppercorns, when cumin changes color add curry leaves  and remove from heat. Pour this into the pongal and mix well. Serve hot with chutney and Sāmbhar.


I’m sending this for "B for Breakfast"