Ven Pongal

1 tsp coconut oil

1/2 cup sonamasuri rice, soak 15 minutes, rinsed

1/2 cup yellow split mung beans, soak for 15 minutes, rinsed

Heat oil in a pressure pan, add rice and dal, sauté until it turns aromatic.

1/2 tsp salt

4 cups water

Add salt, water, mix well. Cover and pressure cook for 5 whistles. Allow to cool, open the cooker and mash well.

2 tbsp coconut oil

1 tsp cumin seeds

1/2 tsp whole black pepper, crushed

1" ginger, finely chopped

2 green chilies, slit

10 cashews, halved

Heat oil in a pan, add all the above, sauté on low flame until the cashews turns light brown. 

Pour the tempering over cooked rice dal mixture. Mix well.

Taste Note: Tastes AWESOME. Had this with Tomato Sambar.

Source: hebbarskitchen