PONGAL

PONGAL:

Fry ½ cup broken green gram dhal in a tsp ghee till a nice aroma floats up on the air.

Soak this in water for 1 hour with 2 cups of raw rice.

Pour 10 cups of water in a cooking vessel and let it simmerl.

Add the rice and the dhal and cook on a medium fire.

When the rice is almost cooked, add 1tbsp finely chopped ginger and 1tbsp finely chopped green chillies.

Heat a small kadai and add 3tbsps pure ghee.

Add 2sps crushed pepper, 1sp asafoetida powder and 2sps crushed cumin seeds.

Fry for a few seconds and pour this tempering to the rice.

Add enough salt and some chopped coriander leaves.

You can add some more melted ghee and fried cashew nuts to taste.