Venn Pongal

Ingredients:

Rice - 2 cups
Green gram dhal - 3/4 cup
(Splitted, Skinned)
Black pepper - 2 tsp
Cumin seeds - 1 tsp
Cashewnuts - 20
Turmeric powder - 3/4 tsp
Ghee - 3/4 cup
Salt to taste
Curry leaves - 2 sprigs


Method :

1. Grind black pepper into a 3/4 pieces.
2. Soak the rice in water for 15 minutes.
3. Heat little ghee in a pressure pan, add green gram dhal, stir fry. When it comes light colour, remove from fire.
4. In a same pan, add soaked rice and roasted green gram, salt to enough with 5 cups of fresh water and little ghee, stir.
5. Close pressure pan, bring it to full pressure and upto 4 whistles, remove from fire.
6. In a frying pan, heat remaining ghee. Add cumin seeds, ground pepper pieces, turmeric powder, curry leaves and Cashewnuts, fry till cashewnuts comes golden colour.
7. Pour into the cooked pongal and stir. If not enough water, add little water and keep simmer on low heat for 1-2 minutes and continuously stir till thick, remove from fire.
8. Serve hot with tamarind gravy (sweet) or chutney & sambar.