Ven Pongal

How to Prepare

1. Rinse 5 cups of raw rice and 2.5 cups of moong dal thoroughly.
2. In a pressure cooker, add the rinsed rice and dal along with 20 cups of water and 2 teaspoons of salt. Pressure cook for 3 whistles on medium heat.
3. Once the pressure releases, open the cooker and mash the cooked rice and dal mixture lightly with a spatula.
4. In a separate pan, heat 5 tablespoons of ghee. Add 5 teaspoons of cumin seeds
5. 5 teaspoons of black peppercorns, a pinch of asafoetida, and 20 curry leaves. Sauté until fragrant.
6. Add the tempering to the cooked rice and dal mixture. Mix well.
7. Garnish with 1 cup of roasted cashew nuts and serve hot with chutney or sambar.