VenPongal

Ingredients

• Raw rice : 1 cup
• Moong Dal : ½ cup
• Water : 4 cups 
• Pepper corns : 10 - 15
• Cumin seeds : 2 tbsp
• Cashew nuts : 10 to 15
• Ginger : 2"
• Curry leaves 
• Ghee

Method of preparation

• Soak rice and Dal for about 10 minutes prior to cooking.
• Add specified amount of water to the rice and Dal and pressure cook for about 3-4 whistles.
• In a pan, add ghee, pepper corns, cumin seeds and finely chopped ginger and saute them for few seconds.
• Finally add cashews and curry leaves.
• Add this to the cooked rice and Dal mixing them well and serve hot with coconut chutney and sambar.