Venn Pongal

INGREDIENTS:
2 cups rice 3/4 cup mung dal,
dry roasted to a golden brown cracked black peppercorns
1 1/2 tspns lightly crushed cumin, turmeric,
salt to taste. A good bunch curry leaves
a little chopped ginger
5-6 tbspns ghee/melted butter turned brown
bunch cashews

METHOD:
- Wash rice and roasted dal.
- Add water to one inch above level of rice.
- Add turmeric and let it simmer.
- Add a little more water if not semi- solid.
- When done remove from heat.
- Warm ghee and roast cashews until a golden, remove carefully and set aside.
- Throw in cumin seeds, cracked pepper, curry leaves into the ghee and in a minute or two pour into the pongal with the cashews.

- Add the ginger. Mix well.