Thursday, December 20, 2007

Venn Pongal

Rice 2 cups
Toor Dal 3/4 cup
Coarsely crushed peppercorns 2 tsps
Cumin seeds 1 1/2 tsp
Ginger 1 1/2 inches long cut into tiny bits
Cashew nuts 5
Ghee 3 tsps
Cook the rice and dal together either in a pressure cooker or in a vessel directly on the stove.
The two should be cooked till soft.
In a seperate kadai add the ghee and when it is hot fry the cashew pieces in it.
When the pieces turn brown add the crushed peppercorn and the cumin.
When they splutter add ginger and fry.
Add the cooked mixture of the rice and dal to it with salt according to your taste.Mix well.
Add a teaspoon of ghee over it in the end before serving.
This can be eaten with coconut or onion chutney.
The rice and the dal can be cooked earlier and the rest of it just takes 5minutes.

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