Ven Pongal

ingredients

Split Moong Dal: - ¼ cup + 2 tbsp.
Raw Rice: - 1 cup
Water: - 4 cups
Ghee: - 1.5 tbsp.
Salt: - to taste
To Temper:
Pepper: - ½ tsp.
Jeer: - 1 tsp.
Curry leaves: - few
Ginger (chopped finely):- ½ tbsp.
Oil: - 1 tbsp.
Hing:- ¼ tsp.

preparation method

Dry roast moong dal until it turns slightly brown. Keep aside with raw rice.
Soak rice and dal for half an hour and then pressure cook moong dal and rice with water until mushy.
In a pan, heat ghee and fry the cashews. Keep aside.
In the same pan, heat oil and then put other ingredients of temper to it. Fry for about two minutes.
Add salt and hing. Stir well and cover with a lid for a minute.
Remove the lid and add cashews along with the tempered ingredients to the cooked pongal.
Stir well and now, add ghee.
Serve hot with sambar or chutney.

Serving Suggestions

Serve hot with ghee or chutney or sambar.