Ven pongal

Ingredients:

Raw rice - 1 cup
Moong dal - 1/4 cup
Water - 4 cups
Ginger - 1 tsp
Asfoetida - a pinch
Ghee - 1 tsp
Salt to taste

To temper
Ghee - 2 tbsp
Jeera - 1 tsp
Pepper corns - 1 tsp
Cashews - 1 tbsp ( 6-8)
Asfoetida - a generous pinch
Curry leaves - a sprig

Method:

1. Wash rice and moong dal together and keep aside. Heat a tsp of ghee in a pressure cooker and fry chopped ginger and asfoetida for a minute.
2. Add water and washed rice and moong dal to the pressure cooker. Cook for 3-4 whistles on medium flame.
3. Open the pressure cooker once the pressure is released and mash the rice and moong dal.
4. Heat 2 tbsp of ghee in a pan and add jeera, pepper corns, curry leaves, cashews and asfoetida. Fry it for a minute and pour it into the pongal and mix well.

Serve hot with coconut chutney or sambar!