VENPONGAL:
Rice=11/2cup
Moong dal=1/4cup
Asafoetida=a pinch
Cumin seeds=2tsp
Black pepper(crushed)=2tsp
Finely chopped ginger=1tsp
Curry leaves=few
Cashews(chopped)=2tsp
Water=4 1/2cups
Ghee=3tbs
Oil=2tbs
Salt to taste
Wash and drain the rice and dal together. Add
water, salt and asafoetida and steam until it is
cooked. Then slightly smashed the cooked rice.
In a fryingpan add the ghee and oil and heat it.
Then add cashews, peppers, cuminseeds and curry leaves
and fry for a minute. Add this to cooked rice-dal mix
and mix well. Serve hot with coconut chutney.