Ven pongal is one of my favorite dishes. I usually prepare ven pongal for weekend brunch, since it is rich and heavy.
11/2 Cup Ponni raw rice
1/2 Cup Mung dal
5 Nos Green chilly (slit)
1" Pice Ginger (grated)
1/2 Tbsp Black Pepper (crushed coarsley)
1 Tsp Cumin seeds
3 Tbsp Ghee
1 Tbsp Cashew nuts
1 Sprig Curry leaves
Salt to taste.
Wash the dal and rice in 2-3 changes of water and set aside.
Put the ghee in a rice cooker, set the button to cook, close the lid and let it heat.
When the ghee is hot, add cashew nuts,curry leaves, green chilly, cumin seeds, ginger and black pepper.
Now add the rice, salt and mung dal.
Add water in 1:3 ratio.(add more water if you like the pongal to be more gooey.)
Stir the rice one and put the lid back on.
Set the cooker to cook mode.When the rice is done, serve hot with chutney, Sambar.