Pongal

Ingredients:

Raw rice                    : 1 cup
Moong dal                 : 1/2 cup
Water                         : 4 cups
Green chilli               : 1 no chopped finely

Ginger                       : 1 inch pc finely chopped
Whole black pepper  : 1/2 tsp
Cumin seeds              : 1/4 tsp
Cashew nuts              : 5 or 6 break into pcs
Oil                             : 1 tbsp
Ghee                          : 3 tbsp
Curry leaves              : 1 sprig
Salt to taste


Method:

Dry roast moong dal slightly, dont fry till it changes the colour.
Pressure cook rice and dal together with salt and water. Add 1 tbsp of oil to this.  Remove from fire  when it is done and mash it well and keep aside.
Slightly crush the pepper and keep aside.

Heat ghee in a kadai and fry the cashews and remove it from fire.  Add the crushed pepper and cumin seeds to the remaining hot oil and fry it for a few seconds and add chopped ginger and chopped green chillies and fry it for a few more seconds. Add curry leaves.    Add this to the mashed rice and dal mixture and mix well.Garnish with cashew nuts and serve hot with chutney or sambhar!