Having khichdi for breakfast might not sound too glamorous but the South Indians have upped the game with ven pongal! Ghee, cashews and the inimitable flavour of curry leaves and asafoetida make this a wonderful breakfast surprise. Enjoy hot with sambhar, coriander or tomato chutney.
1 cup raw rice
1/2 cup moong dal
4 cups water
Salt to taste
2-3 tablespoons ghee
1 teaspoon pepper
1 teaspoon jeera
Pinch of asafoetida
5 to 6 cashews
Dry roast the moong dal for one to two minutes, till fragrant.
Wash the rice and pressure cook along with the dal for about four to five whistles.
When the pressure goes down, open the cooker and lightly mash the rice.
Heat the ghee, add pepper, jeera, asafoetida, curry leaves and finally the cashews.
Saute till the cashew is golden and pour over the pongal.
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