Khara Pongal

Ingrediens:
Hesaru bele/Moong dal: 1cup
Akki/rice: 2 cups
Jeera: 1tbs


For tempering:
Green chillies: 4-5 according to ur taste
Peppercorns: 1/2tbs
Jeera: 1tbs
Pepper powder: 1tbs
Turmeric powder: 1/2 tbs
Salt as per ur taste

Method:

• Heat a pan n roast the yellow moong dal until the aroma is released. 
• In a cooker or a vessle wash the rice and mix the roasted moong dal to it. Add 4 cups of water, salt, jeera n pressure cook them.
• For tempering: Take a small tava n place it on heat, add ghee or oil.When its hot add peppercorns n roast them for a min.Then add cumin seeds, ginger, curry leaves, pepper powder and saute for 2 min. Turn off heat and set aside.
• On the other side heat ½ teaspoon of ghee in a small pan and roast the cashew nuts until golden brown and crisp.
• Once the rice dal mixture is cooked, add the tempering and the roasted cashew nuts to the rice dal mixture. Mix till the spices have blended well into the rice.

 Serve hot with ghee and coconut chutney or with onion raitha.