White Pongal-Ven Pongal

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* 1 cup short grained rice
* 1/4 + 2tbsp split green gram/moong dal(I like it 
  with more lentils)
* salt to taste

To Temper:

* 1 tsp whole peppercorns
* 1 tsp cumin seeds
* 1 inch ginger, peeled and sliced thinly
* pinch of asafoetida
* few sprigs of curry leaves
* few unbroken cashews

1.Wash and clean rice and lentil well until 
  the water runs clear.
  Mix them both and add 5 cups of water. 
  Place them in a pressure cooker and 
  cook for 10 to 15min or until 3 to 4 
  whistles (Indian cookers)

2.Meanwhile in a little ghee, temper first 
  the ginger slices, then add peppercorns 
  and cumin. Saute till aromatic and reddish. 
  In the very end, add curry leaves and 
  asafoetida, stir it for 2-3 seconds and 
  remove with a slotted spoon

3.In the same pan, add the cashews and 
  roast them till reddish color.

4.Now along with salt, add the tempered 
  spice nut mixture and mix well. Serve hot.

Alternate Method : Cooking using Stove top

Using the stove top method to make Pongal. 
In this method, saute the rice and lentil in 
little ghee in a pan and when lightly toasted, 
add salt and water and close the lid. 
Meanwhile temper the ingredients like above 
and add it to the rice lentil mixture just 
before removing from heat

Suggested Accompaniments

1. Eggplant Gotsu

2. Sambar

3. Coconut Chutney

4. Onion Chutney

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