Venpongal

Again a simple and regular recipe at home. Not very rich  and oily, but still creamy...

Ingredients
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Rice - 11/4 cup
(Raw rice is preferred. but I used to make with parboiled rice as well)
Moong Dhal - 3/4 cup
Water - 5 cups
Milk   - 1 Cup
Ginger - a small piece
Pepper - 1 Teaspoon
Jeera  - 1/2 Teaspoon
Asafoetida - 1/4 teaspoon
Curry leaves - Few
Cashew - As required
Ghee - 2 Teaspoon
Refined Oil - 2 Teaspoon

Method
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1. Wash the rice and moong dhal and pressure cook for 2 whistles with water, milk , salt and peeled ginger , cut into tiny pieces.
2.  Heat oil in a pan and season with pepper, jeera, curry leaves,  and cashews.
3. Add asafoetida to pongal and on this  , pour seasoned oil.
4. Add ghee.
5. Serve hot with sambhar and chutney.