Ven pongal

        In south india, ven pongal is famous dish in hotels in morning times. Basically they are prepared using ghee and enriched by adding fried cashew. The taste will be blond if we have it discarding the fried black pepper corns,jeera and cashew. Even i used to discard the pepper corns because of its spiciness, but my husband used say it taste yummy when we have ven pongal with pepper corn and cashew.

Ingredients :

Raw rice - 1 cup (Pacharissi)
Moong dhal - 1/4 cup ( Pashi paruppu)
Jeera - 1 tbsp
Balck pepper corns - 1 tbsp
Ginger - 1 " piece
Ghee - 2 tbsp
Cashew - 10 no
Asofateida - a pinch
Curry leaves - 2 stem

Recipe :

* Fry dhal in non stick pan and soak it with rice for 30 minutes.
* Chop ginger roughly.

In pressure cooker, add rice ,dhal,salt and water ( I add water in 1 : 2 cup ratio). Keep it for 3 whistle. Once it is cooked, open the lid and smash it with spatula. In a kadai, add ghee. Once it is hot, add asofateida, ginger, jeera,black pepper corns, curry leaves and cashewnuts. Add this to rice dhal mixture. Mix well and serve hot with sambar and coconut chutney.

Note :

* Add water according to the consistency needed.