Ven Pongal

Ingredients

Rice - 500 gm
Split green gram - 225 gm
Cashew nuts - 30 gm
Pepper - 10 gm
Cumin - 3 gm
Ginger - 10 gm
Fat - 50 gm
Salt - to taste
Water - 1 ltr.

Method:

1. Heat fat. Fry cashew nuts till golden brown and remove. Fry whole pepper and cumin. Add gram and fry lightly. Remove.

2. Boil the water, add washed rice and fried gram.

3. When half cooked, add salt and chopped ginger.

4. When done, add cashew nuts and remaining fat.

Serve with coconut chutney.