Ginger - 1 inch piece (Chopped in to very small pieces)
Green Chili - 1 or 2 ( Optional )
Curry leaves - 1 strand ( Optional )
Salt - as required
Cashew Nuts - 10 nos
Water - 4 cups
Instructions
PREP:
Soak rice and split green gram in water for 10 min and wash it.
Slit open green chili.
COOKING:
In a pan add ghee, cumin, ginger, pepper corns, green chili, curry leaves, cashew and fry for 30 sec. Add rice & split green gram, water and required Salt. Allow it for 1 or 2 whistles and reduce the flame. keep for 10 min and mix well with a spatula to mash it up.
TIPS:
Add more ghee for very tasty pongal.
Notes
Tastes brilliant if eaten with Hotel Sambar or Coconut Chutney.
Recipe by Sashi Recipes at https://www.sashirecipes.com/tamilnadu-ven-pongal.html