Khara Pongal/ Ven Pongal

Such a simple and easy breakfast!!!

Ingredients

Raw Rice/Pachari: 1/2 Cup
Split Moong Dal/ Cherupayar Parippu: 1/4 cup
Water: 1.5 to 2 Cups
For Seasoning
Ghee: 2 Table Spoon
Cumin/Jeerakam: 1/2 Tea Spoon
Whole Black Pepper Corns: 1/2 Tea Spoon
Finely Chopped Ginger: 1 Tea Spoon
Curry Leaves
Cashew Nuts
Salt

Cooking Time: 20 Minutes
Method

Wash rice and moong dal and spread it on to a kitchen towel so that all the water gets dried off
Dry roast the rice and moong dal separately for 5 minutes
To a pressure cooker add roasted rice, moong dal and water

Cook it for 3 to 4 whistles and switch off the flame.  Let all the pressure settle down.
By the time rice and dal will be cooked well.

Using a potato masher or a spoon mash the rice and dal well

Pour ghee to a kadai and fry the cashew nuts and keep aside

To the remaining ghee add cumin seeds

Once it splutters add finely chopped ginger and saute until it becomes light brown in color

Slightly crush the pepper corns and add it along with curry leaves

Now add the mashed rice and dal mix, salt and fried cashew nuts.

Combine well
Serve hot with chutney or sambhar

Note:
I have used basmati rice
You can increase the amount of pepper if you wish to