Venpongal

Ingredients:

Raw Rice - 1 cup
Moong dal - 1/4 cup
Water - 3 cups
Cashews - 6-7(broken)
Pepper corns - 2 tsp
Cumin seeds - 2 tsp
Salt - 1 tbsp

Milk - 1 tbsp
Curry Leaves - a sprig
Ghee - 3 tbsp

Method:

• Dry roast moong dal (yellow paasi payir) and set aside.
• Now in bowl add washed rice and dal.
• Add in water and salt and mix.
• Pressure cook this for 5 whistles.
• Heat tbsp of ghee and roast cashews and set aside.
• Add little ghee again and add pepper corns and curry leaves.
• Finally add cumin seeds and add in boiled rice and dal.
• Add a tbsp of milk and mix well.
• This helps to retain the consistency.
• Add the roasted cashews and mix well.
• Serve with chutney and sambar.