Pongal By vidya_6_2000

1 cup rice (chawal)
moong dal yellow - 1/3 cup
black pepper - (kali mirch)-20-25
1/2 tsp turmeric powder (haldi)
ghee - 5 tablespoons
1/2 tsp cumin seeds (jeera)
ginger grated - 2 teaspoons
cashew nuts broken in pieces - 2 teaspoons
curry leaves (kadipatta) - 6-7
salt to taste
Freshly Powdered black pepper - around 2-3 teaspoons

1. 1) cook rice and moong dal with haldi and about 10 black pepper in pressure cooker for 3-4 whistles.
2. 2) in a kadai, take 2 tablespoons of ghee and heat.
3. 3) as soon as the ghee is hot,add jeera,remaining black pepper,kadi patta,cashew nuts,ginger.
4. 4) fry them till cashew nuts get a slight brown colour.
5. 5) then add the cooked rice w and dal and add salt and mix them well adding the remainign ghee. you can add more ghee if you feel necessary.
6. 6) now remove from gas and add the freshly powdered black pepper and mix well again.
7. Pongal is ready.
8. It is very filling. can be had with coconut chutney.