Rice And Lentils With Curry Leaves And Ginger (Ven Pongal)

• 1/4 teaspoon canola oil
• 2 teaspoons cumin seeds
• 1 teaspoon black peppercorns
• 1/2 cup dried small red lentils
• 4 cups water
• 1 cup long-grain rice
• 3/4 teaspoon kosher salt
• 1/2 teaspoon ground turmeric
• 1/4 cup finely chopped fresh cilantro
• 2 tablespoons (1-inch) julienne-sliced peeled fresh ginger
• 1 tablespoon clarified butter
• 12 medium-sized fresh curry leaves

1. Heat oil in a small saucepan over medium-high heat. Add cumin seeds and peppercorns to pan. Cook 30 seconds or until cumin turns reddish brown, stirring constantly. Transfer to a mortar; let cool. Crush cumin mixture with a pestle until coarsely ground.
2. Rinse lentils in a sieve under cold running water until water runs clear. Combine lentils, 4 cups water, and rice in a large saucepan; bring to a boil. Stir in cumin mixture, salt, and turmeric; cook 5 minutes, stirring occasionally. Cover, reduce heat to low, and cook 10 minutes, stirring once. Remove from heat and let stand, covered, 10 minutes. Stir in cilantro and remaining ingredients. Serve immediately.

canola oil, cumin seeds, black peppercorns, red lentils, water, longgrain rice, kosher salt, ground turmeric, fresh cilantro, ginger, butter, curry

Taken from www.myrecipes.com/recipe/rice-lentils-with-curry-leaves-ginger-ven-pongal (may not work)