Ven Pongal - How to and Tips

I never used to like Pongal. But I tasted it recently from one of my friends house and from that moment I started a liking for it. I made it and it was good.

Ven Pongal @Ruchikerala

Ingredients
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Pressure Cook
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Raw Rice - 1 cup
Green gram - 1/4 cup
Water - 4 cups
Turmeric powder - 1/4 tsp
Salt - as required

Frying
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Ghee - 3 tsp
Mustard - 1 tsp
Cumin seeds - 1 tsp
Chana dal - 1 tsp
Urad dal - 1 tsp
Pepper corns - 15
Cashew nuts - 1 tbsp
Ginger grated - 2 tsp
Green chilly - 3
Curry leaves - 2 springs
Turmeric powder - 1/4 tsp
Sambar powder - 1/2 tsp
Cumin powder - 1/2 tsp

Process
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1) Dry roast the green gram dal for about 5 minutes till it turns slight golden brown
2) Soak the rice and roasted green gram for about 10-15 mins.
3) Pressure cook all the items listed under "Pressure Cook" section for 2 whistles.
4) In a pan pour ghee and add all the ingredients under "Frying section" and fry for around 8 mins until the cashew nuts are properly roasted.
5) Add the pan fried mixture to the pressure cooker and add 1.5 cups water and mix well.
6) Close the cooker with a lid and cook it for about 10 mins stirring in between to make sure it isn't sticking to the bottom.
7) Server hot with raitha or coconut chutney.

Tips : Add more ghee for better flavor and taste.

Raitha
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Curd - 1 cup
Onion - 1/4 of 1
Tomato - 1 (small)
Green chilly - 2 (small and sliced)
Curry leaves - 1 spring (sliced)
salt - 1/4 tsp

Mix all the above in a bowl and raitha is ready. Enjoy..