Venn Pongal

Ingredients:
Raw rice – 1 cup
Paasi paruppu/Moong dhal – 1/2 cup
Pepper – 1 tbsp
Cumin seeds – 1 tbsp
Cashew nuts – 10
Ghee/clarified butter – 2 tbsp
Curry leaves – 1 sprig
Ginger - ½ inch piece
Salt to taste

Method of Preparation:
• Wash and soak rice, dhal and pepper together for half an hour.
• Add finely chopped ginger and salt to taste to the rice-dhal mixture along with 3 cups of water and pressure cook for 3 whistles.
• Heat ghee in a wok.
• Temper with cumin seeds, curry leaves and cashew and add to the cooked rice and mix thoroughly.
• Serve hot with sambar, coconut chutney or brinjal kothsu.

Happy cooking :)