Ingredients
2
cups rice 3/4 cup mung dal,
dry roasted to a golden brown cracked black peppercorns
1
1/2 tspns lightly crushed cumin, turmeric,
salt to taste. A good bunch curry leaves
5-6
tbspns ghee/melted butter turned brown
Directions
1.
Wash rice and roasted dal. Add water to one inch above level of rice. Add turmeric and let it simmer. Add a
2.
little more water if not semi- solid. When done remove from heat.
3.
Warm ghee and roast cashews until a golden, remove carefully and set aside. Throw in cumin seeds, cracked
4.
pepper, curry leaves into the ghee and in a minute or two pour int onto the pongal with the cashews. Add the
