Kattu Pongal

Ingredients:
•½ cup rice
•½ cup moong dal
•1 inch ginger (sliced)
•1 sprig curry leaves
•½ tsp jeera
•Pinch of hing
•Few pepper corn
•2 tbsps. ghee
•Cashews as needed
Instructions:
1.Dry roast dal till they begin to smell nice. This step is optional
2.Wash and cook dal and rice with 1 ¾ to 2 cups water and salt till soft. You can cook in pressure cooker or directly in a pot. Adjust the water as needed.
3.If you desire, you can mash up a bit to get creamy consistency. Let the water evaporate and the rice reach a mushy and creamy stage. It should not be very runny or dry.
4.Heat a pan with ghee, add cashews and fry till golden, set aside, add ginger and fry till it turns aromatic, add cumin & pepper corn ,allow them to splutter, add turmeric and hing
5.Add this to the pongal, mix and simmer for a minutes. Off the stove.