Ven pongal


1 cup rice
1 cup moongdal
3 green chillies
1/4 inch ginger
2 tsp ghee
1 tsp whole black peppers,
1 tsp cumin seeds
pinch of turmeric powder.
10 - 15 cashewnuts
salt to taste


Mix rice and moong dal Add 3 times water(6 cups) and steam until it is overcooked.Cut green chillies ginger into fine pieces. Take ghee in a fry pan and add black peppers, and cumin seeds. When the peppers burst add chillie and ginger pieces and a pinch of turmeric powder.You should be cautious while adding the black peppers and green chillie pieces in hot oil. They may burst all over. Therefore use low heat and a deep hollow vessel for this.Add cashewnuts and remove the pan when the cashews are roasted and begin to smell.Add this to cooked dal-rice mix. Add salt, a sprig of curry leaves and mix well. Add some ghee while serving.