Ven Pongal

Ingredients

1 Cup raw rice

½ cup moong dhal

2 tbsp ghee

¼ tsp pepper

½ tsp Jeera

Few cashew nuts

Few curry leaves

1 tbsp chopped ginger

1 green chillie (optionla)

Salt to taste.

Method

Heat pan, dry roast moong dhal for 5 minutes and set aside.

Heat little ghee roast cashew nuts and set aside.

Then in the same pan add little ghee fry jeera, pepper, green chilli and curry leaves and set aside.

Wash rice and dhal together add 5 cups of water.

Pressure cook for 5 whistles. After 15 minutes open the cooker.

Add roasted pepper, jeera,ginger,ginger,green chillis and curry leaves.

Add salt fried cashuew nets mix well and close the cooker once again.

 

After 10 minutes pongal is ready to serve.

Add a dollop of ghee before serving.

Serve hot with gothus / coconut chutney.