Ven pongal

Rice 600 gms
Moong dal 350 gms
Jeera 2 tsp
Asaefotida 1tsp
Ginger 1 tbsp
Salt to taste
Water as required

For tempering
Jeera 3 tsp
Pepper 3 tsp
Curry leaves 7/8 sprigs
Cashews 25
Ghee 8 tbsp

Dry roast moong dal for some time. It shouldn’t turn brown. Just heat it.
Now mix rice and moong dal and wash thoroughly.
Add ingredients mentioned under ingredients and pressure cook for 5 to 6 whistles. If not using pressure cooker, cook in heavy bottom vessel till properly cooked. The consistency should be that of khichadi.
Now heat a kadhai and pour ghee. Add ingredients mentioned under tempering. Fry till the curry leaves are crispy.
Pour on the pongal and mix thoroughly and cover for 6/7 mins till flavours are absorbed properly.
Serve ven pongal with coconut chutney and sambar.