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Pongal

Rice (Boiled or raw rice)

2 Cups

Moong Dhal (pasi parupu)

1 and 1/2 Cups

Ghee

2 Teaspoons

Cumin seed

1/2 Teaspoons

Whole black pepper

Salt and pepper

As per taste

Clean and wash thoroughly the rice and dal.
In a deep pan, boil them together in ¼ litre of water.
When rice and dal are cooked, keep them aside. In a separate shallow pan, heat the ghee and stir fry cumin seeds and cashew nuts slightly and separately.
Add it to the rice and dal.
Add salt and pepper and serve hot
Most common side dishes are the traditional cocunut or malli chutney and sambar.