Pongal (south Indian Pongal)

This is a Evergreen South Indian recipe made with raw rice. It is a sacred food in temples and also cooked in festival times in South India. Usually served with sambar and coconut chutney.

Raw rice-1 3/4 cups
Moong dal- 1/4 cup (Split green gram)
Cumin seeds - 3 tsp
Pepper -15 seeds
Ginger paste - 1tsp
Green chilli -1 mashed
Ghee - 2tbsp
Cashew nuts-7
Curry leaves
Coriander leaves
Soak raw rice and Green gram for 20 minutes.
In a pressure cooker add 4 cups of water and boil.
Now add the soaked rice, Green gram and required salt.
Cook till 2 whistles.
In a small pan heat Ghee.
Temper Pepper and Cumin.
Chilli and ginger followed by cashew nuts.
Then add Curry and Coriander leaves.
Finally add these tempered items to cooked rice and stir well.
Serve it hot :)
If you want softer pongal add 1 cup more water.