Venpongal (pongal)
Wash 2 cups of raw rice (pacharisi) and ½ cup of husked green gram
(pasipparuppu / moong wash).
Add 6 cups of water, some fresh grated ginger (inji / adharak), salt
and asafetida / asafoetida (perungayam / hing).
Pressure cook for a duration of three whistles.
Meanwhile fry some cashew nuts, one teaspoon of black pepper (milagu /
Kala mirch / kali mirchi), one teaspoon of cumin seeds (Jeera,
Jeeragam) and some curry leaves (kariveppilai / karipatha) in four
tablespoon of ghee in a deep vessel using low heat.
Mix well with cooked rice.
Serve hot either with sambar or chutney or with both.
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