Venn Pongal

1 cup raw rice, washed

1/2 cup split moong dal, washed and lightly fried in 2 tsp of ghee.

Put both together and add 4 cups of water and a tsp of salt.

Pressurecook for 10 minutes till it is very welldone.

Mash the rice mix with a long spoon and temper it with the following:

In a small kadai, heat (Low heat) 3 tsp of ghee (or more), for a minute. Fry 4-5 cashew nuts till golden, on very low heat. Keep aside.

Bring the ghee to higher heat (medium) now. Put in 1 tsp of coarsely ground pepper, 1 tsp jeera, 1 tsp grated ginger and 1 tbsp of grated coconut (optional) and a few curry leaves. Stir for a 30 seconds and when they splutter, pour it on to the pongal rice and mix well.

Garnish with the cashew nuts fried in ghee.

Serve hot with medhu vadai, coconut chutney and idli sambar.