Ven Pongal

Ingredients:

Rice	1 Cup
Moong dhal	½ Cup
Salt	As Needed
Water	4 ½ Cup

Tempering:

Ghee	2 Tbs
Jeera	1 Tsp
Whole Pepper	10 -15
Curry Leaf	4
Cashew	5-7
Asafetida	A pinch

 Method:

• Heat a pan and add moong dhal. Dry fry it until it turns lighe brown. Then add the rice and fry it for few seconds. Once it’s done wash it and transfer them to cooker. Add 4 ½ Cups of water along with salt and pressure cook it 5 mins in high flame. Then reduce the flame to medium and cook it for 10- 12 mins. Take it out of the flame.

•  Once the pressures are down open the cooker and mix it using a potato masher. Add water if needed.

• In a tawa add ghee and heat it. Then add the cashew and fry it until golden brown. Pour them to the pongal and mix it.

• Heat the same tawa and add the remaining ghee to it. Then add the jeera, asafetida, Pepper corns, curry leaf. Stir it for few seconds. Pour them to the pongal and mix it.

Serve them hot with chutney or sambar.

Note:

I dint add ginger to it. If you want you can add the grated ginger at the time of adding the pepper corns.