VEN PONGAL

INGREDIENTS:

Sona masoori Rice	½ cup
Moong dal	1/3 cup
Salt	To taste
Asafetida	A pinch
Cumin seeds	1 tsp
Black peppercorns	10-15 crushed
Ginger	1 tbsp finely chopped
Curry leaves	1 sprig
Cashew nuts	1 tbsp broken into half
Ghee	2 tbsp

METHOD:

• Dry roast the moong dal until the dal turns aromatic. Wash the rice and moong dal thoroughly for 2-3 times.
• In a pressure cooker, add the washed rice and dal. Add salt and 1.5 cups of water. Cover and cook for 4-5 whistles until the rice and dal turn mushy.
• In a small pan, add 2 tbsp of ghee. As the ghee heats, add cumin seeds, finely chopped ginger, curry leaves and cashew nuts.
• Roast until cashew nuts are golden brown. Then add crushed pepper corn and asafetida. Take care not to burn the spices.
• Add the tempering to the cooked rice-dal. Mix well and pongal is ready. The pongal can be topped with extra ghee if required.
• Serve the Pongal hot with chutney or sambar or kothsu.