Venn Pongal

1. 1

   Dry fry the green gram dal lightly.

2. 2

   Put the dal, salt and rice in 3 cups water and bring to a boil, stirring often. Cover and cook about 20 minutes, stirring often until rice is soft and water is absorbed.

3. 3

   Make a course powder of the cumin seeds and black pepper either in a morter and pestle or a spice grinder (I use a Magic Bullet).

4. 4

   In a pan, heat ghee or butter, fry the cashews lightly and add the spice powder until it is scalded. Add the ginger and scald a bit more.

5. 5

   Pour the mixture into the rice and stir well. Optionally, curry leaves may be added.

* Per serving · 4 servings · Values may vary.

No additional tips available.