Ven Pongal - South Indian Style of Rice cooked with Moong Dal (Split Green Gram).
* Basmati Rice - 1 cup
* Refined Oil - 3 tsp
* Split Green gram (Moong Dal) - 1/2 cup
* Black Peppercorns - 1 tsp
* Cumin Seeds - 2 tsp
* Curry Leaves - 4
* Ginger, 1 inch chopped - 1
* Hing (Asafoetida) - A Pinch
* Cashew Nuts, fried in ghee - 8
* Desi Ghee (Clarified Butter) - 2 tsp
* Salt to taste
Take a kadai and roast the moong dal for a minute. Add rice, pinch of salt and water (4 cups). Cook on medium flame for 8 to 10 minutes.
In a pan heat 1 tsp of oil. Fry the black peppercorns till they start spluttering. Remove and keep aside.
Add the cumin seeds, curry leaves, ginger and hing to the rice mixture and stir. Mix and cook till well done. Be careful that the mixture does not harden, add water if needed. Add the remaining oil and ghee and the fries cashew nuts. Mix and remove and serve hot with Rasam.
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