VenPongal

VenPongal

Ingredients:
Raw rice - 2 cups
Green gram dhal - Half cup
2" piece of fresh ginger
one teaspoon jeera
one teaspoon pepper
Four tablespoon ghee
one spring of curry leaves
A pinch of asafotida

Method:

• Wash the rice and dhal and add six cups water. 
• Add grated ginger, salt and asafotida and pressure cook for three whistles.
• In a kadai, put four tablespoon ghee. When it is hot add cashew nuts, pepper and jeera crushed slightly, curry leaves and fry for a while. Add this to the cooked rice. Mix well.