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Ven Pongal
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Ingredients

Raw rice 3 cups
Split moong daal roasted 1 cup
Water 4 cups
Ghee 1 tbsp
Cumin seeds roasted
Black peppercorns-roasted 2 tsp
Cashew nuts-split roasted
Curry leaves 1 spring
Ginger 1 inch chopped
Salt or to taste

METHOD

Cook rice, daal and chopped ginger in the water, till
soft and keep aside.
Heat ghee and add the cumin seeds, peppercorns, cashew
nuts and curry leaves. Saute till slightly colored.
Add fried ingredients salt and the rice mixture and cook
over low heat for 2-3 minutes.


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