Pongal

Pongal is a popular South Indian dish.
I got to learn and try this out at my friend's (Sangeetha and Girish) place. I loved it straight away and me and my  husband have become a great fan of South Indian food. Thanks to Sangeetha and Girish for posting some real good Kerala and South Indian Cuisines on their blog-
http://www.sangeetha-girish.blogspot.com/. I am sure you will love this site if you are a fan of Indian food.

Ingredients:

• Rice : 1 cup
• Yellow Split Lentil/ Dhuli Moong daal : 1/2 cup
• Cumin Seeds: 1 tsp
• Cashews : a few
• Black Peppercorns: 1 tsp
• Coconut: 1/4 cup (grated)
• Ginger : a small piece (grated)
• Green Chilli : 1(chopped)
• Asafoetida/ Hing : a pinch 
• Curry Leaves: a few
• Ghee : 2 tbsp
• Salt : to taste

Method:

1. Wash rice and daal properly. Pressure cook rice and dal with water (~ 4 cups), salt and ghee (1 tbsp). Take 1-2 whistles on high flame and switch off gas.
2. Seasoning/ Tadka:
• Heat ghee (1 tbsp) in pan. Add cumin seeds. Let them splutter.
• Add asafoetida, green chilli, cashews, curry leaves, ginger, coconut and black peppercorns.
• Cook on low flame for a few mins till done. Keep it aside.
3. Add the above seasoning to the pressure cooked daal and rice. Mix well. 
4. Ready to serve with coconut chutney or pickle.