Ven Pongal

1. Wash rice and moong dal well and pressure cook it along with ginger, green chilies, hing, salt in 4-6 cups of water. Cook until 3 whistles set it aside to release all the pressure.

2. Now for tempering, heat butter/oil in a small pan, add cumin, cashews, whole black pepper (optional), freshly ground pepper and sauté for 3 minutes or until the cashews turn golden brown. Switch off the flame and top it with curry leaves.

3. Finally mix the tempering, salt as needed with the cooked rice mixture and mix it well by mashing the rice. You can adjust your seasoning at this point.

4. Add extra ghee or butter and serve hot.

1. Wash rice and moong dal separately and soak it at least for 15 minutes.

2. In a large sauce pot add 5 cups of water, moong dal, green chilies, ginger, hing and bring it to boil on medium heat.

3. Then add rice, salt as needed and simmer for 10-15 minutes with the lid covered or until they become mushy.

4. Meanwhile for tempering, heat butter/oil in a small pan, add mustard, cumin, cashews, whole black pepper (optional),freshly ground pepper, hing and sauté for 3 minutes or so until the cashews turn golden brown. Switch off the flame and top it with curry leaves.

5. Finally mix the tempering with the cooked rice mixture and mix it well by mashing the rice. You can adjust your seasoning at this point.

6. Add extra ghee or butter and serve hot.

Best accompanied with simple chutneys to exquisite brinjal gotsu.