Ven Pongal

Soaked the rice and dal, preferably overnight and then pressure cook with 3 cups water and salt for 7-8 minutes on low flame after the first whistle. It should be soft and mushy.

Heat oil in a pan and temper with the mustard seeds and whole dry red chilies. After it stops spluttering, add the urad dal, peppercorns, ginger, curry leaves and cashew nuts and fry for a few seconds till the urad dal and cashew nuts change colour.

Pour it over the boiled rice-dal mix along with salt and mix well. While serving, add ghee and mix. Serve, garnished with cashew nuts along with coconut chutney and sambar or simply with pickle.