Ven Pongal

Ingredients:

• Moong Dhal - 1/2 cup
• Rice - 1 cup
• Water - 4 1/4 cups
• Pepper seeds - 1 tsp
• Cumin seeds - 1 tsp
• Ginger - 1/4 inch finely chopped
• Salt - to taste
• Asafotedia - a pinch
• Turmeric powder - a pinch
• Curry leaves - 5 to 6 leaves
• Cumin powder - 1/4 tsp
• Pepper powder - 1/4 tsp(Optional)
• Cashewnuts - 6 to 7 nos
• Ghee - 2 tbsp

Method:

1. Add moong dhal, rice,cumin seeds, pepper seeds, asafotedia, ginger pieces, salt,cumin powder, pepper powder, 1 tsp ghee, turmeric, salt and water in a pressure cooker and cook for 3 whistles.
2. Heat remaining ghee in a pan, add curry leaves, cashewnuts and fry til cashewnut turns golden brown in color.
3. Add this to the cooked dhal and rice. Mix well.
4. Serve hot with sambar and coconut chutney.