Pongal - Ain't it brilliant

Read the instructions and do not affraid to experiment and add your own twist!

Ingredients

• 200 grams of long grain rice
• 200 grams of lentils any type will do
• 2 - 3 cm of grated ginger
• 0.5 tspn whole cumin is prefered or alternatively cumin powder
• pinch Asafoetida(dried latex exuded from the rhizome or tap root of several species of Ferula) or hing
• 0.5 tspn green or black pepper corns fresh if you have them
• 1 Tbspn of ghee or more if you want
• pinch of tumeric or haldi
• Optional: roasted cashew nuts around 10

1Dry roast the lentils until they smell nice

2Add lentils and rice to a cooker and wash thoroughly.

3Add 80 CL of water and some salt. Cook until the rise is soft. Mash up a little to get a more creamy texture.

4Heat the ghee and add the cashews until golden and set aside if you did not roast them.

5Add cumin and pepper corns, after a minute a the ginger, tumeric and asafoetida

If you want you can add some honey. Or some chili sauce or enjoy this plain. Great on it's own or as a side dish with a dahl!