South Indian Ven Pongal Recipe
Producer: Snigdha Oreya
Rinse and dry ½ cup rice and lentils separately.
Take 1 tsp ghee in a cooker. Add in the soaked moong dal and fry till aromatic.
Add in the rice and mix well. Add 3 ½ cup water and salt to taste.
Pressure cook on low to medium flame for 3 whistles.
For the tempering, add chopped cashews, ¾ tsp cumin seeds, ½ tsp crushed pepper corn to 2-3 tsp ghee.
Add ginger, green chilli, and curry leaves to the mix.
Pour the mix over the cooked rice and dal. Serve hot.