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Print this Recipe    Venn Pongal

Venn pongal

2 cups rice
3/4 cup mung dal, dry roasted to a golden brown
cracked black peppercorns
1 1/2 tspns lightly crushed cumin
turmeric, salt to taste
A good bunch curry leaves
a little chopped ginger
5-6 tbspns ghee/melted butter turned brown
bunch cashews

Wash rice and roasted dal. Add water to one inch above level of
rice. Add turmeric and let it simmer. Add a little more water if
not semi- solid. When done remove from heat.

Warm ghee and roast cashews until a golden, remove carefully and
set aside. Throw in cumin seeds, cracked pepper, curry leaves into
the ghee and in a minute or two pour int onto the pongal with the
cashews. Add the ginger. Mix well.

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2 of 3 people found the following review helpful:
Taste: Ease of Prep: Appearance:
excellent, March 8, 2005 - 06:01 PM
Reviewer: padmaja Amanchi from Vancouver canada
The taste is good with black pepper.

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