Venn Pongal

• 1 cup uncooked rice
• 1/2 cup green gram dal (aka moong dal)
• 1 1/2 teaspoons cumin seeds
• 1 1/2 teaspoons black peppercorns
• 12 cashews, quartered
• 1/2 inch fresh ginger, minced
• 1 teaspoon salt
• 1/4 cup butter (aka clarified butter) or 1/4 cup ghee (aka clarified butter)
• 4 -5 curry leaves (optional)

1. Dry fry the green gram dal lightly.
2. Put the dal, salt and rice in 3 cups water and bring to a boil, stirring often. Cover and cook about 20 minutes, stirring often until rice is soft and water is absorbed.
3. Make a course powder of the cumin seeds and black pepper either in a morter and pestle or a spice grinder (I use a Magic Bullet).
4. In a pan, heat ghee or butter, fry the cashews lightly and add the spice powder until it is scalded. Add the ginger and scald a bit more.
5. Pour the mixture into the rice and stir well. Optionally, curry leaves may be added.

rice, green gram, cumin seeds, black peppercorns, cashews, ginger, salt, butter, curry

Taken from www.food.com/recipe/venn-pongal-450094 (may not work)