IT Café Online

Ingredients

2 cups rice 3/4 cup mung dal,
dry roasted to a golden brown cracked black peppercorns
1 1/2 tspns lightly crushed cumin, turmeric,
salt to taste. A good bunch curry leaves
a little chopped ginger
5-6 tbspns ghee/melted butter turned brown
bunch cashews

Preparation

Wash rice and roasted dal. Add water to one inch above level of rice. Add turmeric and let it simmer. Add alittle more water if not semi- solid. When done remove from heat.
Warm ghee and roast cashews until a golden, remove carefully and set aside. Throw in cumin seedscracked
pepper, curry leaves into the ghee and in a minute or two pour int onto the pongal with the cashews. Add theginger. Mix well.