Venn Pongal

I can only think of the hot Venn Pongal which I got it on my hand during the Maargazhi Month when we went to sing "tirupaavai/tiruvempaavai" songs in one of our temples in my hometown Thanjavur. It was very hot, tasty even without ghee and cashewnuts. Early in the morning ( before 6 am!!!), we used to go there, sang and got these prasadams. Apart from that,I can only relish and enjoy the pongal which my grandma and mom made for us. My grandma was an expert in this and I remember her making this pongal even at her 86th age.

Ingredients
Rice - 1.5 Cups.
Moong dal / Payatham Paruppu/ Pesara Pappu - 3/4 th of a cup.
Asafoetida - 1 tsp.
Mustard Seeds - 2 tsp.
Jeera - 3 tbsp.
Black Pepper - 2 tsp.
Black Pepper crushed - 1 tbsp.
Curry Leaves - 4 or 5 ( if you have...)
Salt - 1 tbsp.
Ghee - 2 tbsp.
Olive Oil - 2 tbsp.
Cashew Nuts - 2 tbsp.

Method
1. On a thick bottomed pressure pan, add 1 tbsp of ghee first and heat it on a medium flame.
2. Then, add the washed Moong dal / Paruppu into the ghee and fry it till you get a mild aroma.
3. Immediately add the washed rice, 2 tbsp of jeera seeds, asafoetida little and enough salt to the vessel.
4. For 1.5 cup of rice, 3/4 th of a cup of Moong dal, add 5.5 cups of water to the pressure pan.
5. Mix everything thoroughly and let it cook for 4-5 whistles on medium flame.
6. Swtich it off and let it cools down completely.
7. In the meantime, in a small tadka pan, add the remaining 1 tbsp of ghee now.
8. Add 2 tbsp of oil too and heat it. When its heated add mustard seeds, remaining jeera seeds, black pepper seeds, crushed black pepper, curry leaves, cashew nuts slowly into the oil.
9. Saute everything for 1-2 minutes and after they sputter, switch off the stove.
10. Add the grated ginger into the tadka mix.
11. Open the pressure pan and see if the rice-dal mixture is cooked completely.
12. Add the tadka into the pongal and mix everything thoroughly.
13. Now the pongal is ready for Neivedhyam and also for your tiffin. It can be served with a good sides like tomato chutney, Brinjal Kotsu, coconut chutney, Plain Sambar.

Variations
You can add little more ghee in place of oil if you are making it for kids.
I prefer to add enough water to cook in the beginning itself. In that way, pongal is moist and texture of the pongal is not very hard to swallow. It tastes closer to temple pongal i feel.