PONGAL

Ingredients:

Rice ............. 1 cup

Moong dal ...... 1 cup

Cashewnuts ... a handful (slit into half)

Cumin seeds ....1tbsp.

Whole black pepper ... 1 tbsp.

Dry red chillies ........... 2-3 (broken)

Asafoetida .................... 1/4 tsp.

Curry leaves ............... a sprig

Ghee ............................. 2 tbsp.

Salt to taste

Method:
1.Soak 1 cup rice and 1 cup moong dal together for half an hour.
2.Transfer rice and dal into a pressure cooker. Add 6 cups of water, salt and let it cook.
3.When rice and dal are half done, cover and cook until 3 to 4 whistles.
4.Open it, mix and simmer. Add water if required. (The rice and dal should become of porridge consistency).
5.In a pan, heat 1 tbsp ghee and fry a handful of cashewnuts till pink. Add these to the rice along with the ghee.
6.Heat 1 tbsp ghee again. Add 1 tsp cumin seeds. When they crackle, add 8 to 10 whole black pepper, asafoetida, 2 to 3 whole red chillies, a sprig of curry leaves. Add this tempering to the rice.
Serve with coconut chutney.