Pongal

Serves: to serve 4

Prep Time: 10 Minutes

Cook Time: 30 Minutes

Ready In: 40 mins

6 oz - split green grams (mung or moong beans)

10 - 12 - cashew nuts

1 teaspoon - cumin seeds

1 teaspoon - ground black pepper

2 pinches - asafoetida (giant fennel)

1 - green chilie

½ inch - fresh ginger

6 - 8 - curry leaves

1 tablespoon - vegetable oil

1 tablespoon - ghee (clarified butter or drawn butter)

6 oz - rice

1 pinch - turmeric powder

- salt

Place a wide shallow frying pan on a low heat and lightly dry roast the split green grams (mung beans) for a couple of minutes until you can smell their aroma. Don't allow them to brown as this will spoil the flavour of the whole dish. Remove them from the heat and set aside.
Peel and finely chop the ginger and break the cashews into small pieces. Rinse the rice in cold water to remove excess starch, finely chop the green chilie and asafetida and have all the ingredients immediately ready to use. Add a tablespoon of vegetable oil and a tablespoon of ghee to a large pan over a medium-high heat. When hot (don't allow to burn) add the cashews, freshly ground black pepper, cumin seeds, curry leaves, asafetida, ginger, curry leaves and green chilies.
Stir well, and add the roasted split gram (mung beans) and the washed rice and a pinch of turmeric, then add ½ pint (300ml) of water. Add salt to taste and bring the water to the boil. Cover with a heavy lid and simmer for 15 minutes, stirring occasionally to ensure that the rice is cooked evenly. Once the rice is cooked and tender remove from the heat and serve hot.