Venpongal (Pulse-Rice Preparation)

Recipe Ingredients

1 1/2 cups	240g / 8.5oz	Rice - cleaned and washed
3/4 cup	177ml	Moong dal
12		Black peppercorns
1 teaspoon	5ml	Cumin seeds
1/2 cup	118ml	Ghee
8		Cashew nuts - broken
3 sections		Curry leaves - cleaned and chopped
		Salt - to taste

Recipe Instructions

Roast moong dal in 1 tablespoon of ghee until pink in color. Cook it along with rice until done. Fry cashew nuts and curry leaves in ghee. When rice is still hot, add cumin seeds, black peppercorns, salt, cashew nuts and ghee. Mix well and serve hot with chutney.

Source:
Southern Delights by Parwathy Akhileswaran

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