VENPONGAL

VENPONGAL:-

NEEDED:- RAW RICE - 1 CUP, MOONG DHAL -HALF CUP, GREEN CHILI - 1 NO, GINGER -1 INCH PIECE, JEERA, PEPPER - 1 TSP EACH, SALT - 1 TSP, CURRY LEAVES-1 ARK, OIL - 1 TBLSPN, GHEE - 1 TBLSPN, ORID DHAL - HALF TSP, CASHEWS - 10 NOS.

METHOD:- WASH RAW RICE AND MOONG DHAL. ADD HALF TSP PEPPER AND JEERA PLUS SLITED GREEN CHILI AND CHOPPED GINGER. ADD 3 CUPS WATER AND PRESSURE COOK FOR 3 WHISTLES. HEAT OIL AND GHEE IN A KADAI. ADD ORID DHAL, HALF TSP PEPPER AND JEERA. WHEN THEY SPLUTTERS ADD CAHEWS AND CURRY LEAVES. WHEN THE CASHEWS BECOMES GOLDEN BROWN POUR THIS MIXTURE INTO THE PONGAL. ADD SALT AND SMASH WELL. ADD 2 TSP GHEE ON TOP AND SERVE HOT WITH SHALLOTS SAMBAR AND CHUNEY.