Venn Pongal

Ingredients:

1. Rice - 1 cup
2. Moong dal - ½ cup
3. Cashews - how much ever you like! 
4. Ghee - 3-4 table spoons
5. Peppercorns - about  1 teaspoon or you can also use freshly ground pepper
6. Cumin seeds - 1 teaspoon
7. Salt - to taste
8. Curry leaves - one string
9. Asafoetida 
10. Ginger - a small piece (shredded)

Method:

1. Take a vessel that will fit in your pressure cooker.
2. Add rice, moong dal and wash it about 3-4 times.
3. To this add salt, peppercorns (or ground pepper), cumin seeds, ginger, asafoetida and half the curry leaves and 1 tsp of ghee.
4. Add 3 and 1/2 cups of water and pressure cook for 4 whistles.
5. In a pan, heat 1 table spoon of ghee, fry the cashews till they turn light brown and add the curry leaves and saute for a min.
6. Now add the cooked rice and remaining ghee and mix for a few minutes in low-medium flame.
7. Serve hot with chutney , sambar or pickle!