Venn Pongal
beans, indian, nuts, rice
2 cup rice
3/4 cup mung dal, dry roasted to a
1 golden brown
1 cracked black peppercorns
1 1/2 teaspoon lightly crushed cumin
1 turmeric
1 salt to taste
1 good bunch curry leaves
1 little chopped ginger
6 tbspns ghee/melted butter
1 turned brown
1 bunch cashews
Wash rice and roasted dal. Add water to one inch above level of rice. Add turmeric and let it simmer. Add a little more water if not semi- solid. When done remove from heat.
Warm ghee and roast cashews until a golden, remove carefully and set aside. Throw in cumin seeds, cracked pepper, curry leaves into the ghee and in a minute or two pour int onto the pongal with the cashews. Add the ginger. Mix well.
Yield: 1 servings