<p class="rtejustify"><strong>NAVANE KHARA PONGAL</strong></p>.<p class="rtejustify"><strong>Ingredients:</strong> Half cup <span class="italic">moong dal</span>; ½ cup <em><span class="italic">navane</span> </em>(soaked for 2 hours); an inch of ginger; 4 green chillies (chopped), 2 tbsps oil and salt to taste. Around 2 tsps peppercorns and 2 tsps cumin seeds roasted and coarsely powdered. For seasoning: 2 tbsps ghee; 2 tbsps oil; a few peppercorns; cumin seeds; mustard seeds; a pinch of<em> </em><span class="italic"><em>hing</em>;</span> a few curry leaves; 2 whole red chillies; 25 gm cashews; ¼ cup grated coconut and little chopped fresh coriander.<br /><br /><strong>Method:</strong>Heat oil in a pressure cooker. Add <span class="italic">moong dal</span> fry for a while. Add drained <em><span class="italic"><em>navane</em></span></em>, green chillies, ginger, salt and four cups of water. Pressure cook the <em><span class="italic"><em>pongal</em></span></em> for 3 whistles. Once the <em>pongal</em><em> </em>cools, add the powdered spices and coconut. If the <em>ponga</em>l is thick, add more water and cook it further. Heat oil and ghee. Add the seasoning ingredients and fry well. Add this to the<em> </em><em>pongal</em>.</p>.<p class="rtejustify"><strong>NAVANE SWEET PONGAL</strong></p>.<p class="rtejustify"><strong>Ingredients:</strong> Half cup moong dal; ½ cup <em>navane</em><em> </em>(soaked for 2 hours); ½ litre milk; ½ cup of ghee; 50 gm cashew and raisins fried in ghee, ½ cup grated copra, ½ tsp cardamom powder; 1½ cups pounded jaggery and a dash of <em>pachakarpura</em>.<br /><br /><strong>Method:</strong> Heat 2 tbsps of <span class="italic">ghee.</span> Add <span class="italic">moong dal</span> and fry a little. Add drained <em>navane</em><em> </em>and fry for 2 minutes. Transfer this to a pressure cooker and add a ½ litre of milk. Pressure cook for 3 whistles and cool. Add jaggery, ghee, cardamom powder<em>, </em><em>pachakarpura</em><em> </em>and cook well. Lastly, add copra along with cashews and raisins.</p>.<p class="rtejustify"><strong>NAVANE PAYASA</strong></p>.<p class="rtejustify"><strong>Ingredients: </strong>Half cup <em class="gr-progress">navane</em> (soaked for 2 hours); ½ litre milk; 2 tbsps ghee; 1 cup jaggery powder; ½ tsp cardamom powder; cashew and raisins fried in ghee.<br /><strong>Method: </strong>Heat 1 tbsp ghee in a pan; add <em>navane</em><em> </em>and fry for a while. Transfer this to a cooker, add milk and pressure cook for three whistles. Once the mixture cools, add jaggery and cook well. Finish this off with some more ghee, cardamom powder and dried fruits and nuts.</p>.<p class="rtejustify"><strong>NAVANE BISI BELE </strong><strong class="gr-progress">BHATH</strong></p>.<p class="rtejustify"><strong>Ingredients:</strong> Around 1½ cups<em> </em><em>navane</em> (soaked for 2 hours); ½ cup <span class="italic">tur dal; 1 tbsp </span>tamarind soaked in ½ cup of water; ½ cup <em>bisi</em><em> </em><em>bele</em><em> </em><em>bhath</em><em> </em>masala; a cup mixed vegetables; 2 tsps jaggery 2 tsp; 2 tbsps ground nuts; salt, ½ cup oil and 2 tbsps ghee. For seasoning: 1 chopped onion or green capsicum; curry leaves; 2 red chillies; 1 tsp mustard seeds; <em>hing</em><em> </em>and curry leaves.<br /><br /><strong>Method:</strong> Pressure cook <em>navane</em>, tur dal, vegetables with salt in four cups of water with ¼ cup oil for 3 whistles and cool. Extract tamarind water, add masala powder mix well, add this to the <em>bhath</em> mixture and cook well with jaggery. Add ground nuts. Heat the remaining oil and ghee, temper the seasoning ingredients and add. Serve with raita.</p>
<p class="rtejustify"><strong>NAVANE KHARA PONGAL</strong></p>.<p class="rtejustify"><strong>Ingredients:</strong> Half cup <span class="italic">moong dal</span>; ½ cup <em><span class="italic">navane</span> </em>(soaked for 2 hours); an inch of ginger; 4 green chillies (chopped), 2 tbsps oil and salt to taste. Around 2 tsps peppercorns and 2 tsps cumin seeds roasted and coarsely powdered. For seasoning: 2 tbsps ghee; 2 tbsps oil; a few peppercorns; cumin seeds; mustard seeds; a pinch of<em> </em><span class="italic"><em>hing</em>;</span> a few curry leaves; 2 whole red chillies; 25 gm cashews; ¼ cup grated coconut and little chopped fresh coriander.<br /><br /><strong>Method:</strong>Heat oil in a pressure cooker. Add <span class="italic">moong dal</span> fry for a while. Add drained <em><span class="italic"><em>navane</em></span></em>, green chillies, ginger, salt and four cups of water. Pressure cook the <em><span class="italic"><em>pongal</em></span></em> for 3 whistles. Once the <em>pongal</em><em> </em>cools, add the powdered spices and coconut. If the <em>ponga</em>l is thick, add more water and cook it further. Heat oil and ghee. Add the seasoning ingredients and fry well. Add this to the<em> </em><em>pongal</em>.</p>.<p class="rtejustify"><strong>NAVANE SWEET PONGAL</strong></p>.<p class="rtejustify"><strong>Ingredients:</strong> Half cup moong dal; ½ cup <em>navane</em><em> </em>(soaked for 2 hours); ½ litre milk; ½ cup of ghee; 50 gm cashew and raisins fried in ghee, ½ cup grated copra, ½ tsp cardamom powder; 1½ cups pounded jaggery and a dash of <em>pachakarpura</em>.<br /><br /><strong>Method:</strong> Heat 2 tbsps of <span class="italic">ghee.</span> Add <span class="italic">moong dal</span> and fry a little. Add drained <em>navane</em><em> </em>and fry for 2 minutes. Transfer this to a pressure cooker and add a ½ litre of milk. Pressure cook for 3 whistles and cool. Add jaggery, ghee, cardamom powder<em>, </em><em>pachakarpura</em><em> </em>and cook well. Lastly, add copra along with cashews and raisins.</p>.<p class="rtejustify"><strong>NAVANE PAYASA</strong></p>.<p class="rtejustify"><strong>Ingredients: </strong>Half cup <em class="gr-progress">navane</em> (soaked for 2 hours); ½ litre milk; 2 tbsps ghee; 1 cup jaggery powder; ½ tsp cardamom powder; cashew and raisins fried in ghee.<br /><strong>Method: </strong>Heat 1 tbsp ghee in a pan; add <em>navane</em><em> </em>and fry for a while. Transfer this to a cooker, add milk and pressure cook for three whistles. Once the mixture cools, add jaggery and cook well. Finish this off with some more ghee, cardamom powder and dried fruits and nuts.</p>.<p class="rtejustify"><strong>NAVANE BISI BELE </strong><strong class="gr-progress">BHATH</strong></p>.<p class="rtejustify"><strong>Ingredients:</strong> Around 1½ cups<em> </em><em>navane</em> (soaked for 2 hours); ½ cup <span class="italic">tur dal; 1 tbsp </span>tamarind soaked in ½ cup of water; ½ cup <em>bisi</em><em> </em><em>bele</em><em> </em><em>bhath</em><em> </em>masala; a cup mixed vegetables; 2 tsps jaggery 2 tsp; 2 tbsps ground nuts; salt, ½ cup oil and 2 tbsps ghee. For seasoning: 1 chopped onion or green capsicum; curry leaves; 2 red chillies; 1 tsp mustard seeds; <em>hing</em><em> </em>and curry leaves.<br /><br /><strong>Method:</strong> Pressure cook <em>navane</em>, tur dal, vegetables with salt in four cups of water with ¼ cup oil for 3 whistles and cool. Extract tamarind water, add masala powder mix well, add this to the <em>bhath</em> mixture and cook well with jaggery. Add ground nuts. Heat the remaining oil and ghee, temper the seasoning ingredients and add. Serve with raita.</p>