VENN PONGAL

INGREDIENTS

RAW RICE         -1 CUP
MOONG DHAL -1/3 CUP
CUMIN SEEDS -1/2 TEASPOON
PEPPERCORNS-1 TEASPOON
GINGER             - A SMALL BIT
CASHEW NUTS-10-15
CURRY LEAVES-FEW
OIL/GHEE         -1/2 CUP
SALT TO TASTE


METHOD

1.DRY ROAST THE MOONG DHAL SLIGHTY.
2.CLEAN AND WASH THE RICE.
3.PRESSURE COOK THE RICE AND DHAL TOGETHER WITH 5 CUPS OF WATER TILL SOFT.
4.MASH THE HOT COOKED MIXTURE WITH A LADLE TILL SMOOTH.
5.HEAT OIL /GHEE IN A PAN.ADD THE CUMINSEEDS,PEPPERCORNS,GINGERBITS,CASHEW NUTS AND CURRY LEAVES AND FRY TILL THE PEPPERS SPLUTTER AND THE CASHEWS TURN GOLDEN BROWN.
6.ADD SALT AND THE FRIED MIX WITH THE OIL/GHEE TO THE COOKED MIX.
7.MIX WELL.

#SERVE HOT WITH CHUTNEY,SAMBHAR OR GHOTSU.