PONGAL

Rice	1cup
Moong dal	1cup
Ginger	1”piece (chop finely)
Green chillies	4 to 6(chopped)
Cashews	10-15
Ghee and Oil	4tbsp and 4tbsp (1:1)
Pepper corns	1 tsp(grind into coarse powder)
Curry leaves	10
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 8 cups of water and salt to taste. Pressure cook till rice and dal becomes mushy soft. It takes upto 5 to 6 whistles on high heat to get the consistency.  
• Allow the pressure to settle down completely. Mix gentle, if required add water. 
• Heat ghee and oil in a pan.
• Fry cumin seeds, chopped green chillies, chopped ginger, cashews,curry leaves and before turning off the flame add pepper powder. Pour into rice and dal. 
• Mix well and serve with coconut chutney and Sambar. Pour dash of ghee on top when served.