Ven Pongal and Hotel/ Tiffan Sambar

Ingredients

Rice-1 1/2cups

Moong dal/ Mung bean-1/2cup

Minced Ginger-2tsp

Salt to taste

Golden fried Cashewnuts-20

Ghee-3tbsp

For tempering

Whole black pepper corns-2tbsp

Jeera/ Cumin seeds-2tbsp

Curry leaves-few

Oil required

Method

Wash and soak both rice and dal for one hour. Pressure cook rice and dal along with minced ginger and required salt, cook until well done. Once the rice is well done mash the rice mixture with a spatula. Heat required oil in a tadka pan and add the tempering ingredients. Once the cumin crackles, add the hot tempering to the cooked rice mixture and stir well. Finally add the ghee and cashewnuts and give a final stir. Serve hot with Tiffan Sambar and Chutney.