Ven Pongal

Ingredients

• 1 cup white rice
• ½ cup yellow moong dal/mung dal (split moong dal)
• 1 teaspoon finely chopped ginger
• ¼ teaspoon asafoetida
• 1 teaspoon whole pepper corns
• 1 teaspoon cumin seeds
• 1 teaspoon black pepper powder
• 4-5 curry chopped leaves (when chopped releases extra flavor)
• 2 tablespoons halved cashew nuts
• 2 tablespoons ghee
• 2 tablespoons oil
• Salt to taste

Method

1. Heat a pan on medium heat and roast the yellow moong dal until a lightly roasted aroma is released. Don’t let it turn brown.
2. Wash rice and mix with the roasted dal. Add 4 cups of water and salt to taste. Cook using the pressure cooker method or in a pot.
3. Place a small pan on medium heat; add the oil and roast the peppercorns for a few seconds. Add cumin seeds, ginger, curry leaves, pepper powder, asafoetida and saute for a few more seconds. Turn off heat and set aside.
4. Now heat ½ teaspoon of ghee in a small pan and roast the cashew nuts until golden and crisp.
5. Once the rice-dal mixture is cooked; add the roasted spices and the cashew nuts to the rice-dal mixture. 
6. Add the remaining ghee and mix till the spices have blended well into the rice.