VenPongal recipe
Rice - 1 cup
Moong dal - 1cup
Water - 6 cups
Green chillies - 3 chopped
Ginger - 1/4 inch chopped
Whole black pepper - 1 tsp
Cumin seeds - 1tsp
Cashewnuts - 10- 15
Salt to taste
Curry leaves - 1 sprig
Mix rice and moong dal .
Add steam until it is overcooked.
Take
2 tsp ghee in a fry pan and add whole black peppers, and cumin seeds.
When
the peppers burst add chillie and ginger pieces and a pinch of turmeric powder.
You
should be cautious while adding the black peppers and green chillie pieces
in hot oil.
They may burst all over.
Therefore use low heat and a deep hollow vessel
for this.
Add cashewnuts and remove the pan when the cashews are
roasted and begin to smell.
Add this to cooked dal-rice mix.
Add 1/2 tsp salt,
a sprig of curry leaves and mix well.
Add some ghee while serving.
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