Ven Pongal

Heat ghee, fry cashew nuts till golden brown and reserve.

Fry whole pepper and cumin seeds.

Add lentils and curry leaves, fry and remove.

Boil 1 liter water and add washed rice and fried lentils.

When half cooked add salt and chopped ginger.

When done, add cashew nuts and remaining ghee.

Serve with coconut chutney.