How to Cook Indian Food: Over 150 Recipes for Curry & More by Dave Winstanley - HTML preview

Venn pongal

2 cups rice 3/4 cup mung dal,
dry roasted to a golden brown cracked black peppercorns
1 1/2 tspn lightly crushed cumin, turmeric,
salt to taste. A good bunch curry leaves
a little chopped ginger
5-6 tbspn ghee/melted butter turned brown
bunch cashews

o Wash rice and roasted dal. Add water to one inch above level of rice. Add turmeric and let it simmer. Add a little more water if not semisolid. When done remove from heat.

o Warm ghee and roast cashews until a golden, remove carefully and set aside. Throw in cumin seeds, cracked pepper, curry leaves into the ghee and in a minute or two pour onto the pongal with the cashews. Add the ginger. Mix well.