Pongal (Rice and dahl dish)

Difficulty Rating 4 (Special Ingredients needed, Pressure cooker needed)

1 cup Rice
½ cup Moog Dahl
2 in piece Grated Ginger
1 Green chili finely chopped (optional)
1 tsp Peppercorns
½ tsp Jeera (cumin seeds)
Few Cashews chopped
1 Tbsp Ghee (or oil)
4 cups Water
Salt to taste (about 2 tsp)

1. In a pressure cooker add rice, dahl, water and salt and cook for 4-5 long whistles. If you do not have a pressure cooker, cook covered in a pan until the rice is done.
2. Heat ghee (or oil). Add all of the remaining ingredients. Cook until the cashews brown (be careful the burn quickly).
3. Mix the oil mixture with the rice/dahl mixture.
4. Serve hot. (This is good with Peanut chutney or tomato puchera.)