Ven Pongal

A typical South Indian breakfast recipe that goes well with Coconut Chutneys, Sambhar or Gotsu!!

INGREDIENTS

1. Raw Rice - 1 Cup
2. Moong Dal - 1/2 Cup
3. Water - 4 Cups
4. Salt (To Taste)

For Tadka:

1. Peppercorns - 1 tsp
2. Cumin Seeds - 1 tsp
3. Ginger - 1 inch piece (Finely Chopped)
4. Curry Leaves - 10/15
5. Ghee - 2 tbsp
6. Cashews - 6 (Optional; Broken)

PROCEDURE

1. Heat a pan and saute the raw Rice and Moong Dal on medium heat till you get the aroma
2. Pressure cook with water for 4 to 5 whistles
3. Heat a Kadhai, add Ghee and Tadka ingredients one-by-one
4. Saute for a minute or two and now add the pressure cooked mix into the kadhai
5. Add Salt to taste and mix well
6. Saute the Cashews in Ghee and then add it to the Pongal

NOTE: Rice and Moong Dal combo should not be separate when done and should be pasty in nature