Ven Pongal

Ingredients

• Raw rice - 2 cups
• Paasi paruppu (Moongdhall) - 1 cup
• Ghee - 5 tsp
• Cashews - few
• Cumin seeds - 1/2 tsp
• Pepper corns - 1 tsp
• Ginger - 1 tsp (chopped nicely)
• Asafoetida - 1/4 tsp
• Curry leaves - few
• Salt as per taste
• Water - 7 cups

Method

• Soak the rice and dal for 20 mts atleast.
• Pressure cook the rice and dal with salt and water for 5 whistles.
• Meanwhile, in kadai, add ghee, cumin seeds, pepper corns, curry leaves and keep the contents aside.
• In the same kadai, add the cashews and fry and keep aside.
• Now, open the cooker and add these fried contents to the rice and mix well.
• Serve hot with sambar or chutney.