Keep all the ingredients ready … broken cashew , broken red chilli, crushed pepper, finely chopped chilli, finely chopped ginger , chopped curry leaves
Heat oil / oil + ghee in a kadai. Splutter mustard.
Later add jeera and cashews. Saute till cashew is golden.
Add all the ingredients shown in pic 1 .. ie broken red chilli, crushed pepper, finely chopped chilli, finely chopped ginger , chopped curry leaves and also add haldi and hing . Saute nicely on medium low flame till chilli and curry leaves are nicely crisped . Else the shelf life of the pongal mix will reduce .
After chilli and curry leaves are crisp add rice and moong . Mix and sute well for 6-7 mins . Let dal get aromatic.
Switch off and add salt after it cools .
Instant ready to make travel-friendly Pongal mix is ready.
Store in ziplock or airtight container and use Pongal mix as and when required. Stays good for 1-2 months without fridge and if kept in fridge should last easily for 6 months or more when handles carefully.
To do Pongal: Boil 4 cup water in a pressure cooker. Add 1 cup Pongal mix. Pressure cook for 3 whistles. Pongal is ready in 5 mins .. you just have to wait for cooker to cool. 🙂 . As easy as making Maggi right.
Same way .. instead of cooker you can do using an electric kettle also.
To make ready pongal mix in large quantity , increase the ingredients proportionately.
Always pack pongal mix only after it has cooked nicely .
Also for a good shelf life handle clean dry spoons