Ven pongal / Khara pongal

 Ven pongal / Khara pongal

Set 1:

Rice – 1 cup

Moong dal – 3/4 cup

Ghee -1 tsp

Water 6 cups

Salt - 1 1 /2 tsp (1.5)

Set 2

Ghee – 3 tbsp.

Ginger - 2 inches chopped fine (1 tbsp)

Green chili - 3 slit

Cashews – 10

Cumin seeds - 1 tsp

Dry red chili - 1 break into half

Curry leaves - 12 

Pepper seeds - 1 tsp

Asafoetida - 1/4 tsp

Preparation : 

1. Set 1 -  Wash rice and moong dal. Add 6 cups of water, ghee, salt and give 4 whistles and keep aside.

 

Method:

1.  Heat ghee in a pan and add all ingredients from set 2 and fry till cashews turn a light brown color.

2.  Now add the above-fried seasoning to the cooked rice and dal mixture.

3.   If needed add little extra water and ghee and cover and leave for 5 minutes on low flame. Keep mixing in-between.

4.  Serve hot with sambar and papad