Recipe : Venn pongal
Ingredients
- 2 cups rice 3/4 cup mung dal,
- dry roasted to a golden brown cracked black peppercorns
- 1 1/2 tspns lightly crushed cumin, turmeric,
- salt to taste.
- A good bunch curry leaves a little chopped ginger
- 5-6 tbspns ghee/melted butter turned brown bunch cashews
Method
Wash rice and roasted dal. Add water to one inch above level of rice. Add turmeric and let it simmer. Add a little more water if not semi- solid. When done remove from heat.
Warm ghee and roast cashews until a golden, remove carefully and set aside. Throw in cumin seeds, cracked pepper, curry leaves into the ghee and in a minute or two pour int onto the pongal with the cashews. Add the ginger. Mix well.
Author :
Unknown, Someone on the NET