Khara Pongal

•1½ C rice

•½ C moong dal

•1/3 C ghee

•1 Tsp cumin seeds

•½ tsp yellow asafetida powder

•1 Tbsp finely grated ginger

•5-6 peppercorns

•2 dry red chilies

•1 sprig fresh curry leaves

•6 C water

•1½ Tsp salt

•2 Tbsp cashews

1.Heat a pan over moderate heat. Dry roast the rice and dal until lightly golden. Remove pan from heat and cool the grains.

2.Wash the rice and dal and drain.

3.Heat 1 Tbsp ghee in a saucepan over moderately high heat. Add cumin, when they darken a dew shades, sprinkle asafetida. Add ginger, peppercorns, chilies and curry leaves. Stir fry all the spices for a while. Add the rice and dal, and saute for 1 minute. Pour the water and add salt. Cook until the grains are fully softened. (alternately you can pressure cook)

4.Heat 1 Tbsp of ghee in a small pan and saute the cashews until golden. Add to the pongal. Add the remaining ghee overtop. Serve hot with coconut-coriander chutney.

4-5