Ingredients

• 1 cup - raw rice
• 1/2 cup - milk
• 1/3 cup - green gram dal
• 1.5 tsp - black pepper
• 1 tsp - cumin seeds
• 1 tbsp - broken cashew nuts
• 1 tbsp - ginger, finely cut (optional)
• A few curry leaves
• 2 tbsp - ghee
• 5 cups - water
• Salt to taste

How to Make Traditional Ven Pongal

• Wash rice and dal.
• Pressure cook them together in 5 cups of water for 10 mins.
• Add salt, curry leaves and ginger with half a cup of milk.
• Simmer for a minute and remove from fire.
• Fry cashewnuts, pepper and cumin seeds in ghee.
• Pour this over the rice-dal mixture.
• Mix well and serve hot, topped with ghee and chutney.