Food – Ven Pongal 

A favourite lazy food that we cook often when hubby is travelling is the pongal. Also called Ven pongal, or kara pongal on Khichadi. Here’s the recipe for it. 

Many people eat it in India when their tummy user or when the ladies are just way too lazy to cook anything :p 

   Ingredients 
  Raw rice – 1/2 cup
   Split yellow moong dal -1/4 cup

   Cashew nuts -6-7

   Salt as taste

   Oil – 1 1/2 tbsp

   Ghee – 1 1/2 tbsp

   Ginger finely chopped – 1 tsp

   Cumin/ Jeera seeds – 1 tsp

   Whole black pepper – 1 tsp

   Curry leaves – few

Preparation
Dry roast moong dal and rice separately until it is hot to touch. Do not over fry it.Fry cashew nuts in a tsp of ghee and keep it aside.
Method
Mix both rice and dal, pressure cook adding salt, 2 1/2 – 3 cups of water for 4-5 whistles.The rice has to be cooked in such a way that it should be mushy. Heat oil + ghee, add finely chopped ginger, saute for 2-3 seconds, then add pepper, jeera seeds (you can pound pepper and jeera slightly for more flavor), curry leaves and pour it over the rice + dal mix. Add fried cashew nuts and mix everything well. Alternatively you can add rice+dal mix to the seasoning as I have done and mix well on low flame for 2 minutes. Serve hot with coconut chutney. 

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