Quicky Vada & Pongal

Vada
Ingredients (Serves 2 people)
1) Urad Dal – 1 large cup (about 150gms) (whole, de-skinned)
2) Black Pepper - 1 tsp
3) Green Chile - 3-4 (as per taste)
4) Jeera (Cumin) - 1 tsp
5) Hing - a pinch
6) Salt to taste

Method Of Preparation
1) Soak Urad Dal overnight (or at least for 4 hours)
2) Grind the Urad Dal into a thick paste by draining out most of the water.
3) Add finely chopped Green Chile and other ingredients and mix.
4) Deep Fry the Vadas by dropping them in hot Oil on medium with a hole (if possible). [Dip your hands in water to avoid batter sticking to your hands]
5) Serve with chutney and Sambar.



Pongal
Ingredients (Serves 2 people)
1) Moong Dal - 1 Cup (De-skinned Split Green Gram)
2) Rice – 1 cup.
3) 10-15 pepper corns
4) Jeera - 2 tsp
5) Green Chille - 3-4 (to taste)
6) Hing (Asafetedia) - pinch
7) Salt - to taste
8) Ghee
9) Curry Leaves (Karibevu) - 10-15
10) Grated fresh Ginger - 1 tsp

Method of Preparation
1) Wash Moong Dal & Rice well.
2) Take some ghee in a pan, make tadka of Jeera, Pepper Corns, Curry Leaves, Ginger & Green Chillies until a pleasent aroma emanates.
3) Add this Tadka to Moong Dal & Rice and pressure-cook with 1:3 ratio of water. (don’t add salt)
4) After 4-5 whistles and the cooker releases, take a pan of about 1/2 cup of water, bring it boil & add salt. Add the boiling salt water to the pongal. Mix well and it should have a batter like consistency.
5) Add fried/roasted Cashews if needed.
6) Pongal tastes best with a generous helping of Ghee and a well made chutney.