Venpongal

This is a typical south indian dish. Me and my husband like it very much. Sometimes, i make this for weekend breakfast. Its very filling and simple to do. I always accompany this dish with sambar, vada and cocunut chutney. I shall post those recipes later.

VenPongal

Mix 1 cup rice and 1 cup moong dal .Add 3 times water(6 cups) and steam until it is overcooked. Cut 3 green chillies and 1/4 inch ginger into fine pieces.Take 2 tsp ghee in a fry pan and add 1 tsp whole black peppers, and 1 tsp cumin seeds.When the peppers burst add chillie and ginger pieces and a pinch of turmeric powder.
You should be cautious while adding the black peppers and green chillie pieces in hot oil. They may burst all over. Therefore use low heat and a deep hollow vessel for this.
Add 10 – 15 cashewnuts and remove the pan when the cashews are roasted and begin to smell.Add this to cooked dal-rice mix.Add 1/2 tsp salt, a sprig of curry leaves and mix well. Add some ghee while serving. Serve with chutney and sambar.

Note : Please be very careful with the cooker. Allow it only for 3 or 4 whistles. If the water gets evaporated, it might burst. Also clean the cooker very well after you finish cooking.