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INGREDIENTS USED,
FOR PONGAL
Raw Rice- 1 Cup
Moong Dal- 3/4 Cup
Water- 5 Cup
Asafoetida- 1/4 tsp
Salt to Taste
For Tempering:
Oil- 2 tbsp
Ghee- 1 tbsp
Cumin Seeds- 1 tsp
Pepper- 1 tsp
Ginger- 1 tsp
Curry Leaves- Few
Cashew nuts- 2 tbsp
FOR TIFFIN SAMBAR
Toor Dal- 1/4 Cup
Moong Dal- 1/4 Cup
Water- 1 Cup
Asafoetida- a Pinch
Garlic Cloves- 4 to 5
Tomato- 1 (Big Size)
Carrot- 2
Beans- 4 to 5
Onion- 1 (Big Size)
Sambar Powder- 1 tsp
Water- as Required
Salt to Taste
For Tempering:
Oil- 1 tsp
Ghee- 1 tsp
Mustard Seeds- 1 tsp
Cumin Seeds- 1 tsp
Red Chilli- 1
Curry Leaves- Few
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