Salt Pongal

Basmati Rice

Moong Dal

Ghee

Jeera (cumin)

Cashew nuts chopped & roasted

Method of Preparation :

Clean and wash the rice and the dal . In a deep pan, boil them together in ¹/₄ litre of water. When the rice and dal are almost done, in a separate shallow pan , heat the ghee and lightly fry the jeera and cashew nuts. Add this to the rice and dal , with salt and pepper to taste.

The preparation is similar to ven pongal except for some minor variations.