Venn Pongal
August 29, 2007 by purlycues
A simple but yummy breakfast
Ingredients:
I cup raw rice
1/4 cup broken moong dal ( pasi parupu)
1/2 tsp cumin seeds
1/2 tsp peppercorns
1″ ginger piece ( chopped)
A hanful of cashewnuts
1tbsp ghee
Method:
Place the well washed rice and moong dhal in a pressure cooker or rice cooker .Add two and half cup of water, salt to taste.If keeping in the pressure cooker, keep for ten minutes after puttng on the weight.When done, keep aside.
Pour the ghee in a pan and fry the cashew nuts till golden.In the same ghee,add the cumin seeds , chopped ginger and pepper corns.When the cumin seeds and pepper corns splutter,remove from flame.Pour over the cooked pongal.Add the cashew nuts.Mix well.Serve with sambhar and coconut chutney.
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Hosted by Sharmi of Neivedyam
This is my final entry for JFI ,I promise 
lovely looking ven pongal. I used to like only certain preps of ven pongal. esp in tamilnadu hotels. Used to hate it in my hostel. miss all that. thanks for the nice one.