Pongal

Ingredients:

Rice - 1 cup
Moong Dal (Pesara Pappu) - 1/2 cup
Ginger(grated) - 2" piece
Cumin seeds (Zeera) - 2 tsp
Peppercorn - 2 tsp
Bay Leaves - 2
Turmeric - 1/2 tsp
Clarified Butter (Ghee) - 3 Tbsp
Cashew nuts - 6 to 8
Water - 4 cups

Procedure:

• Add ghee to a pressure cooker on medium heat.
• When the ghee has melted, add cashew nuts, bay leaves, peppercorn and cumin.
• When they turn light brown add washed moong dal and fry for a few minutes.
• Next add washed rice, turmeric, grated ginger, salt and water. Mix well and cover the pressure cooker lid.
• Pressure cook the rice and dal mixture. On the first whistle turn off the heat.
• Once the pressure has released open the lid of the pressure cooker and add a spoonful of ghee.

It's ready to be served. It goes well with tomato korasu.

Note: In India we use pressure cooker. Instead you could use thick bottomed stainless steel vessel with tight lid.