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 VEN PONGAL 

Ingredients:

• Raw Rice - 1 cup  
• Green gram dhal - 1/4 cup
• Ghee - 2 to 3 tbsp
• Curry leaves -  tbsp 
• Milk - 1 cup 
• Salt to taste
  

For Seasoning :

• Mustard seeds -  tsp
• Cumin seeds - 1 tsp
• Black Pepper - 1 tsp
• Asafoetida - 1/2 tsp
• Ginger - 1/2 inch piece (finely chopped)

For Garnish:

• Fried Cashewnuts - 2 tbsp

 

Method:

Slightly roast the rice and  green gram dhal and soak it together for 10  to 20 minutes. Drain the water pour 4 cups of water and 1 cup of milk. Pressure cook for 10 to 15 minutes.

In a frying pan pour 2 tsp of ghee, fry cashewnuts and keep aside. In the same pour ghee add, mustard seeds, black pepper , cumin seeds, asafoetida, ginger ,curry leaves and salt fry for 2 to 3 minutes. Pour over pongal, mix well.

Garnish with fried cashewnuts and serve steaming hot with ghee on top.

Note:

If you are cooking directly in pressure cooker. Reduce flame after keeping the weight.