Ven Pongal

Raw rice - 1 cup

Moong dal - 1/2 cup

Jeera 2 tsp

Peppercorns 10 nos

ginger - 1 small piece

Seasoning

mustard

cashewnuts

curry leaves

salt

1. Heat the pan. Pour a tbsp of ghee. Roast the cashew and set it aside.
   
2. Now pour more ghee if required and roast the dhal until it turns red.
   
3. Now mix the rice and the roasted dhal and add 3 1/2 to 4 cups of water.
   
4. Add jeera, peppercorns, ginger and salt.
   
5. Place it in a cooker and let it for about 5 whistles.
   
6. Meanwhile in a small pan, heat ghee, add mustard and when it splutters add curry leaves and more jeera if required and mix it when the pongal is out of the cooker.
7. Serve it hot with chutney and sambhar. 

I am sending this entry to Mahima's 15 min cooking. 

This also goes to EC's WYF: Quick Meal event