Ven Pongal

Ingredients

1. Rice                         1 cup
2. Split Green Gram    1 cup
3. Green Chilies           5 slit
4. Salt                           2 tsp
5. Ginger                      1/4" grated
6. Water                       8 cups

For Seasoning

1. Pepper                    10 corns
2. Cumin Seeds          1 tsp heap
3. Cashewnut              10 broken
4. Mustard seeds         1/2 tsp
5. Urad dal                  1/2 tsp
6. Oil                           1/4 cup
7. Ghee                       for serving
8. Coriander leaves     for garnishing
9. Hing                        1/2 tsp

Method

• Wash rice and dal together.
• Boil water in a cooker, add rice and dal, boil once and close the lid.
• Cook for 3 whistles, without a cooker, take heavy bottomed vessel,
• Boil water, add rice, and dal cook without closing the lid.
• Open the lid of the cooker, add salt, grated ginger and cook on low flame stir well.
• After 3/4 cooking in an open vessel add salt, grated ginger, and mix.
• Heat oil add seasoning, splutter mustard and add pepper, jeera, urad dal.
• Fry curry leaves, chilies, cashew nuts,
• Mix and garnish with coriander leaves.
• Serve with Tomato Gojju and white chutney, ghee on top.