Pongal

Ingredients:

Raw rice and Moong dal in 3:1 ratio (I have taken 1 cup together)

Water - 4 cups

Tumeric powder  - 1/4 tsp

Salt

To Temper:

Oil/Ghee/Vanaspathi - 1 tblsp

Pepper - 1 tsp

Jeera - 1 tsp

Hing - Generous pinch

Cashew - 1 fist 

Ginger Chopped - 1 tsp  

Curry leaves - 1 Spring

Preparation

Soak rice and dal in water for few min say 30 min and then add salt and tumeric powder. Pressure cook for 4 to 5 whistle.
Temper items given under To temper and add to Pongal. Serve hot with sambar and vada.

Note:
1. In a tsp of oil/ghee roast moong dal for few min until raw smell goes as this step adds extra flavour.
2. Dont burn jeera when you temper as it will spoil the taste very much.
3. I generally add cashew after switching off the stove. The heat in oil is enough for getting the golden color!.
4. I use refined oil to temper and put ghee on top while serving.