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Rice Pongal

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Ingredients:

Rice - 1 cup
Moongdal - 1/2 cup
Water - 4 & 1/2 - 5 cups
Ginger (Peeled and chopped finely) - 1 Tbsp
Pepper Corns - 1 /2 tsp
Ground Pepper - 1/2 tsp
Cumin seeds (Jeera) - 1 tsp
Ghee - 1/4 cup
Cashews - 1 /4 cup
Salt - 1 & 1/2 tsp
Curry leaves - A few
Turmeric Powder - 1/4 tsp (Optional)

Method:

Dry roast moong dal on a medium flame till it turn red. Wash the rice with water if needed and drain the water.
Now Add rice, moongdal, salt , turmeric powder and water to a pressure cooker and cook till you hear 2 whistles.

Do the tadka. Heat ghee in a small pan. Add cumin seeds, pepper corns, pepper powder, cashews, curry leaves in that order. turn off the stove.
Add this to the cooked rice - dal mixture and stir.

Again turn on the stove and let this mixture / pongal simmer on low flame for 5 minutes so that it can absorb the flavors of the spices added.

Serve hot pongal with peanut chutney or coconut chutney or Any Pickle.

Note: Pongal is more delicious when served with a generous serving of ghee
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