Maksa

Venn Pongal

Ingredients:
Rice 2 cupsMoong dhall 1/2 cupHing a small pinchCurry leavesCashewsPepper 1/2 t.spoonCumin seeds 1/2 t.spoonGinger a small piece finely choppedGhee 1/2 t.spoonSalt 1 t.spoon
Method:
Cook rice, moong dhall and turmeric powder with extra water andkeep it aside.Fry pepper, cumin seeds, hing, curry leaves, and ginger in 2 t.spoons ghee, and add this to the above pongal.Fry cashews in 1 t.spoon ghee and add to the above.Add salt and remaining ghee and mix everything well.

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