Ven Pongal with Mysore Dhall

Raw Rice - 1 cup
Moong dhall - 1/2 cup
pepper - full or broken - 2 tsp
jeera - 1 tsp
Ginger - cut into small pieces - 1 tbsp
Cashews - 8- 10 numbers
curry leaves few
salt, ghee, oil as required

Method :

1. Pressure cook raw rice and moong dhall with 3 1/2 cups of water and required salt for about 4-5 whistle.
2. In a pan add some ghee and little oil and season it with peper, Jeera, Ginger, cashews and curry leaves and mix it with cooked pongal ..server hot with Chutney and sambar or dhall.

Mysore dhall

Mysore dhall - 1/2 cup
Turmeric powder - 1 tsp
Tomato - 2 Medium
Green chilly -2
Onion - 1 small
Sambar powder - 1 tsp
salt, water and oil as required

For seasoning

Mustard and Urud dhall
Curry leaves

Method:

1.In a pressure cooker add dhall, tomato,green chilly with a pinch of turmeric powder and a drop of oil and bring it to 3-4 whistle.Smash it well.
2. In a Vok add some oil and season it with above ingredients and then add onion to this when onion is cooked add the smashed dhall mixture and required water and salt to this.
3. Give it a stir and add sambar powder to this and wait for it to Boil.
4. You can serve this for Pongal,Idly,Dosai, chapathi etc.