Ven Pongal

INGREDIENTS

½ Cup Rice ( Raw rice)
½ Cup Yellow spilt moong dal
1 ½ Cup Water
Salt to taste
Tempering-
1 Tbsp Ghee
½ Tsp Cumin
¼ Tsp Ginger, chopped
½ Tsp Pepper corn
1 Tbsp Cashewnuts, broken
10 Nos Curry leaves
1 No Green chilli, chopped
1 pinch Hing

INSTRUCTIONS

In a sauce pan heat water and boil rice and dal with salt till slightly over cooked.
Tempering-
Heat ghee in a pan and add cumin, pepper corn, chopped ginger, chopped green chilli, curry leaves and hing.
When they splutter add cashewnuts and stir for 30 seconds and remove from fire. Add this tempering to the cooked rice and dal mixture. Check seasoning and consistency. It should semi soft.
Serve hot with coconut chutney and sambar.

Preferred recipes by Chef Rakesh Sethi.

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