Pongal/ Venpongal

Ingredients:

• 1 cup Rice
• 1 Cup Moong dal
• 3-4 Green chilies (slit open chopped)
• 1 tsp Ginger (grated)
• ½ tsp Whole Black Pepper
• 1 tsp Cumin seeds
• 1 Tbsp Ghee/ Tup
• ¼ cup Cashew nuts (more or less)
• 1 string Curry Leaves
• Water to cook Rice
• Salt to taste.

Method:

Mix rice, moong dal and water. Pressure cook the rice and daal till is soft or over cooked.

Heat the frying pan add ghee, add whole black peppers, cumin, curry leaves allow to splutter. Add chilies, ginger and cashew nuts and roast everything till you get nice aroma. Add this to cooked rice. Add salt and mix it well.

Serve hot and pour some ghee while serving.

Tastes good with Sambar.

Variation:

In a cooker or a heavy bottomed pan, add ghee, add whole black peppers, cumin, curry leaves allow to splutter. Add chilies, ginger and cashew nuts and roast everything till you get nice aroma. Add washed rice- moonga dal mix , salt, pinch of turmeric powder and fry for few minutes. Add required amount of water and pressure cook. Note: This type pongal will be bit mushy.