Venpongal (Pulse-Rice Preparation)

Course : Curry
Serves: 6
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1 1/2 cups rice -- cleaned and washed
3/4 cup moong dal
12 pieces black peppercorns
1 teaspoon cumin seeds
1/2 cup ghee
8 pieces cashew nuts -- broken
3 sprigs curry leaves -- cleaned and chopped
1 teaspoon salt -- to taste

Preparation / Directions:

Roast moong dal in 1 tablespoon of ghee until pink in color. Cook it along with rice until done. Fry cashew nuts and curry leaves in ghee. When rice is still hot, add cumin seeds, black peppercorns, salt, cashew nuts and ghee. Mix well and serve hot with chutney.

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