Spicy (Ven) Pongal

There are different recipes for this dish, manily based on the amount of lentils and pepper used.The recipe below is how we as a family like it.

Ingredients:

Serves Two

2 cups Parboiled Rice
1 cup split green grams (pasiparuppu/ moong dal)
2  tbsps black peppercorns
1/2 cup ghee/ clarified butter
1 tbsp split cashewnuts
10-12 curry leaves
2 tsps cumin seedser
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Method:

Mix the rice and grams together with seven cups of water and salt to taste; and pressure cook on medium flame for 7-8 whistles. Now once the rice - lentil mixture is cooked, in 1/4 cup of ghee, temper the cumin seeds, peppercorns, cashewnuts and once the cashew nuts turn golden, add the curry leaves.  Mix the pongal well, mashing it all a bit in the process. Add the remaining 1/4 cup ghee just before serving. Serve hot. It is best had with Coconut Chutney and/ or Okra-Eggplant Gotsu (tangy tamarind sauce).