Ven Pongal

Dry roast rice and moong dhal separately until fragrant

Transfer them into a pressure cooker

Pour water when they are super hot

Close the lid and pressure cook it for 5~6whistles

Once the rice is done, heat ghee in a pan

Add cumin, black pepper, green chili, curry leaves, asafoetida, fry them until fragrant

Pour it over the Pongal

In the remaining ghee fry cashew nut until golden brown and pour along with ghee into Pongal

Add salt, mix the Pongal well

Serve hot with coconut chutney and/or gotsu