Venn Pongal

Cooking Time: 20 min
Preparation time: 5 minutes
Serves: 4

Ingredients

Raw rice	3/4 cup
Moong dhal	1/4 cup
Ginger chopped finely	2 tsp
Salt	1 tsp
Asafoetida	a pinch
Pepper	1/2 tsp
Cumin seeds (Jeera)	2 tsp
Curry Leaves	a sprig
Cashew pieces	6 or 7

Procedure:
Step 1:
Dry roast raw rice and moon dhal in a pressure cooker for about a minute until it gets warm.

Step 2:
Add 4 cups of water and asafoetida and cook for 3 whistles


Step 3:
Take 2 tsp of ghee in a pan and add cumin seeds. Once it starts spluttering, add pepper,ginger, cashew and curry leaves.Mas the rice dhal mixture well and add the tempered ingredients.

Step 4:
Add the remaining ghee and salt and mix well.

Step 5:
Serve hot. If not serving immediately store it in a hot box

Notes:

• 1/4 tsp of pepper powder can also be added
• I have added less ghee as I make this almost every other weekend. Upto 2 tablespoons of ghee can be added for a rich flavour
• Adding ginger is optional

Suggested Accompaniments

CoconutChutney

UlundhuVadai