PONGAL

Rice	1cup
Moong dal	1/2 cup
Ginger	1”piece (chop finely)
Green chillies	4 (chopped)
Cashews	10-15
Ghee	1/4th cup /4tbsp
Pepper corns	1tbsp (grind into coarse powder)
Curry leaves	10-20
Cumin seeds	2 tsp
salt	to taste

• Dry roast moong dal in a pressure pan (this step is to avoid raw smell of moong dal)
• Then mix with rice and wash couple of times.
• Add 3 cups of water and salt to taste. Pressure cook till rice becomes soft.
• Allow pressure to release completely. Then add glass water and mix well and keep aside.
• Heat ghee in a wide pan.
• Fry cumin seeds, chopped green chillies, chopped ginger, cashews and curry leaves.
• Add cooked rice and mix well. Turn flame to high and keep stirring. When rice starts boiling add co-arsed pepper corns powder and mix well. Check the salt at this point.
• Keep stirring.
• When rice becomes mushy . Off the flame and serve with coconut chutney.