Manjal Pongal is prepared on the auspicious day Aadi chevvai (Tuesdays in the Tamil month Aadi). This is a tradition in Tirunelveli district of Tamil Nadu.
- 1 cup rice, washed
- 1/4 cup Toor dal / split pigeon pea /Tuvaram pariippu / thogri bele, washed
- 1/2 teaspoon raw turmeric grated
- 8 curry leaves
- salt to taste
- 5 cups Water
- Mix rice, dal, curry leaves, turmeric, salt and water.
- Pressure cook for 3-4 whistles.
- Serve Manjal pongal hot.