VEN PONGAL

Ingredients
1 cup Raw rice
1/2 cup Green gram Dal
1 tsp Cumin seeds
1 tsp Peppercorns
1 tsp Asafoetida powder
2 tbsp Grated Coconut
4 tbsp Ghee
2 tbsp Oil
4 1/2 cups Water
1" Ginger (finely chopped)
2 tbsp Cashew nuts

halved and fried

Salt to taste

Recipe

Lightly pound the Cumin seeds and Peppercorns. Roast the rice to a wheatish colour. Roast he Dal separately. Mix both and wash well. Add 4 1/2 cups of water and pressure cook for a whistle. Heat the ghee and Oil in a pan. Add Cumin seeds, Peppercorns, Aesofoetida, chopped Ginger. Pour over cooked rice. Add salt. Mix well. Add grated Coconut and Water if necessary. Add fried Cashew nuts and mix well.Note: P.S. The Pongal is soft and not like a paste.