Pongal with Coconut Chutney

Is anyone there who don't like pongal? especially in south India? hmmm... Ok I don't hear any :). Because almost all south Indians specifically each Tamil family make this dish regularly at their homes. The dish is rich in carbohydrates because of rice and rich in protein because of the dal we use and ofcource the favorite ghee for children.The dish is served with coconut chutney and with Ulundhu or Medhu Vadai. 

Now coming to Andhra Pradesh, Medhu vadai is usually served with Chicken gravy, which I did not believe it for the first time until I saw my In-Laws made it. But that also goes good. 

Ingredients: 

• Rice - 1\2Cup 
• Paasi paruppu or Moong Dal - 1\2Cup 
• Asafoetida or Hing or Perungayam - 1Tsp(Powered) 
• Cashews - 10 
• Cumin seeds - 1Tbsp 
• Black Pepper - 1Tbsp 
• Finely Chopped ginger - 1Tbsp C
• urry leaves - 1 Strip 
• Ghee - 4Tbsp 

Preparation:

• In a pressure pan, add the rice and the dal with 3 cups of water with 1tsp of asafoetida and cook it for 5mins(preferably 6whistles).
• Once cooked,you can also mash it lightly to make the rice and dal together.
• Heat ghee in a pan and add the cashews, roast it in low flame till it becomes light brown in color.
• Add cumin seeds and pepper, roast till u get the aroma of the spices and finally add the curry leaves.
• Add the roasted ingredients to the cooked rice and dal.
• Serve it with Coconut chutney with Medhu vadai.