Ven Pongal Rice

Ingredients

• - 2 cups raw rice
• - ven pongal mix of rice and moong dal (as required)
• - 3 tbsp sesame oil
• - 1 tsp mustard seeds
• - 1/2 tsp urad dal
• - 2 dried red chillies
• - 1 sprig curry leaves
• - 3 tbsp raw peanuts
• - Salt to taste

Method

1. Wash dal and rice: Wash 1 cup raw rice and half cup moong dal together in several changes of water. Soak 15 minutes. Drain.
2. Heat ghee: Heat 3 tbsp ghee in a heavy-bottomed pot or pressure cooker.
3. Fry cashews: Fry 15 cashews in the ghee until golden. Remove and set aside for garnish.
4. Add whole spices: Add 1 tsp cumin seeds and a pinch of black peppercorns to the ghee. Fry 30 seconds until popping.
5. Add green chilli and ginger: Add 2 slit green chillies and 1 tsp grated ginger. Fry 1 minute.
6. Add drained rice and dal: Add the soaked and drained rice-dal mixture. Toss well to coat with ghee.
7. Add water: Add 4.5 cups warm water and 1.5 tsp salt. Bring to a full boil.
8. Pressure cook: Cover and pressure cook for 3 whistles. Or cover tightly and cook on very low heat for 20-25 minutes.
9. Finish with ghee: Open the cooker. Stir well — ven pongal should be soft and slightly mushy. Add 2 more tbsp ghee and stir vigorously.
10. Serve: Top with fried cashews, a crack of black pepper and fresh curry leaves. Serve hot with coconut chutney and sambar.