Ven Pongal

Ingredients

Main	Seasoning	Generic
1 cup Sona Masuri Rice	1 tbsp Grated Ginger	Ghee
1 cup Yellow split Moong	4-6 Curry Leaves	Salt
2 cups 2% Milk	1 tbsp Jeera
	1 pinch Hing
	1 tsp Peppercorns
	2 tbsp Cashew nuts

Method
Pressure cook the rice and dal together with 2 cups milk and 6 cups water for about 4 whistles.
Wait until the pressure is fully released before opening the cooker.
In a skillet, heat 1 tbsp of ghee and splutter the Jeera until really dark.
Add the ginger, hing, curry leaves, peppercorns and cashews.
Roast until golden and blend into the rice along with salt.
Season with Ghee and serve with any kuzhambu/sambar/thokku.