Made this awesome south indian tiffin today.
Piping hot ven pongal with thengai chutney.
Makes - 4 servings
Time - 15 mins
What you need
1. Long Grain rice - 1 cup
2. Moong dhaal /Paasi Parupu - 1/4 cup
3. Water - 4 1/2 cups
4. Ghee - 3 tbsp
5. Curry leaves
6. Pepper ground - 1/2 tbsp
7. Cashewnuts - 5 pieces
1. Take a pressure cook and cook the rice, dhall with water for atleast 6 whistles.
2. In a small tava, heat the ghee and all the curry leaves, cashews and ground pepper
3. Once the cashewnuts brown add it to the cooked rice and mix well. The rice and dhall should mash up.
4. Serve hot with chutney.
