0 VEN PONGAL

Rice - 1 cup
Moong dhal - 1/2 cup
Jeera/cumin seeds - 1/2 tbsp
Pepper corn - 1/4 tbsp( can increase as per spice taste)
Green chillies - 2 slit long
Ginger - 1 inch piece cut into small pieces
Cashew - few pieces
Curry leaves - few
Hing - a pinch
Salt as needed
Oil - 1 tbsp
Ghee - 2 tbsp


Wash rice and dhal together in a rice cooker and add 4 cups of water( can increase the water qty.. if u want the ven pongal to be very smooth/soft and not little grainy)... add salt and switch on the cooker.


In the meantime heat a tbsp of oil in a small kadai/pan and add cashew pieces, jeera and pepper corns... when they start to splutter add hing, slit green chillies, ginger and curry leaves... saute for less than a minute and switch of flame ... pour it to the cooker and mix... when it is done add 2 tbsp of ghee and mix well... goes well with coconut chutney or sambar or tomato thokku... and this is one of the easiest and simple tiffin that can be prepared in less than 10 minutes( not the cooking time..just preparation). Also serve with medu/urad dhal vada. That is the best combination with ven pongal, sambar, coconut chutney and vada.