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Venn pongal

2 Cups Rice
3/4 Cup Mung Dal (Dry Roasted to a Golden Brown)
Cracked Black Peppercorns
1 1/2 tspns Lightly Crushed Cumin
Salt to Taste
Bunch of Curry Leaves
Chopped Ginger
5 - 6 tblspns Ghee Turned Brown
Bunch Cashews
Wash rice and roasted dal. Add water to one inch above level of rice. Add turmeric and let it simmer. Add a little more water if not semi- solid. When done remove from heat.

Warm ghee and roast cashews until a golden, remove carefully and set aside. Throw in cumin seeds, cracked pepper, curry leaves into the ghee and in a minute or two pour int onto the pongal with the cashews. Add the ginger. Mix well.