Pongal (Venpongal)

Pongal with sambar and chutney is the favorite dish for most of the South Indians, I guess.

Ingredients:

• Basmathi Rice-300 gms
• Moong dal( Pasiparuppu)-100 gms
• Water- 2 and 1/2 times that of the combined amount of rice and moong dal.Use same measuring cups.
• Ghee/ Butter-50 gms
• Cumin seeds (jeera)-2 tablespoons
• Pepper-1 tablespoon
• Cashew-6 or 7
• Curry leaves -1 tablespoon

Methods:

• Wash the Basmathi rice and Moong dal and cook it together in a pressure cooker.
• The rice needs a little more water than usual.
• Heat small amount of ghee or butter in pan.
• Fry the cashews in ghee till golden brown and keep it aside.
• Make half of the pepper and cumin seeds as coarse powder.
• Heat the remaining ghee and add curry leaves,pepper-cumin powder and the remaining cumin seeds and pepper.
• When it splutters, add it with the cooked pongal and mix it.
• Garnish it with cashews.
• Pongal- Sambar- Coconut Chutney is the perfect combination.Can be served with one of the either.