Ingredients:
250 gms Rice
25 gms Fat
125 gms Split green gram
15 gms Cashewnuts
5 gms Pepper
Cumin
Ginger
Salt as required
Method:
Fry cashewnuts till golden brown and also heat the fat. Fry cumin and pepper and add gram and fry lightly. Wash rice and boil. Add salt and ginger, when rice is half cooked. Now add cashewnuts and fat. Now Ven Pongal is ready to serve. Goes well with Coconut chutney and Tomato chutney.
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