• How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes

Ven Pongal

rice-1cup
moong dal-1/4 cup
turmeric-a pinch
asafoetida
milk-1cup
black pepper-1/2 teaspoon
cumin seeds-1 tablespoon
ghee-2 spoons
curry leaves
salt to taste.
Cashew nuts-10 whole. (optional)

Directions
Cook rice and moong dal with a pinch of turmeric and asafoetida, adding 4 cups of water and 1 cup of milk.
Coarsely grind cumin seeds and black pepper
Take ghee and add the grinded cumin and pepper into the hot ghee and fry until the cumin seeds are brown.
Add this to the cooked rice.
Add salt for taste and sprinkle with curry leaves and cashew nuts.