Venn pongal

Ingredients:

2 cups rice
3/4 cup mung dal
Dry roasted to a golden brown cracked black peppercorns
1 1/2 tspns lightly crushed cumin
Turmeric
Salt to taste
A good bunch curry leaves
A little chopped ginger
5-6 tbspns ghee/melted butter turned brown
Bunch cashews

Preparation:

Wash rice and roasted dal.
Add water to one inch above level of rice.
Add turmeric and let it simmer.
Add a little more water if not semi-solid. When done remove from heat.
Warm ghee and roast cashews until a golden, remove carefully and set aside.
Throw in cumin seeds, cracked pepper, curry leaves into the ghee and in a minute or two pour int onto the pongal with the cashews.
Add the ginger.
Mix well.