Ven Pongal

Ingredients:
Raw Rice - 1 Cup
Moong Dal - 1/4 Cup
Ginger - 1" small
Curry Leaves - Few
Black Peppercorns - 5 to 6
Asafoetida - 1/4 tsp.
Cumin Seeds - 1/2 tsp.
Cashew Nuts - 10 (Broken into half)
Ghee - 2 tbsp.
Salt - To Taste
Water - 4 Cups

Method:

Soak raw rice and moong dal separately for 30 minutes to 1 hour.

Heat a pan with some ghee and roast the cashewnuts until golden
brown.Set it aside.

Wash the rice and dal thoroughly.Drain the water completely.

Heat a pan and dry roast the moong dal in a medium flame until a nice
aroma is released.Take care not to brown it.

Wash the rice and mix it with the roasted moong dal.Add 4 cups of water

and salt to taste.Cook using the pressure cooker or in an electric rice cooker.

Heat another pan with some ghee and add the black peppercorns and
roast for few seconds.

Then add cumin seeds,ginger,curry leaves,asafoetida and saute for a few
more seconds. Turn off  the heat and set it aside.

Now heat ½ tsp. of ghee in a small pan and roast the cashew nuts until golden
brown.

Once the rice-dal mixture is cooked,add the roasted spices and the cashew nuts

to the rice-dal mixture.

Add the remaining ghee and mix till the spices have blended well into the rice.

Serve it hot with ghee and coconut chutney or sambar or brinjal ghotsu and

medhu vada.

Note : Ghee enhances the flavor of this dish.