Khara Pongal (Rice and Mung Bean Porridge)

Ingredients

• ½ cup white rice
• ½ cup moong dhal
• 3 cups water
• ½ tbsp turmeric powder
• ¼ cup chopped cashew nuts
• 10 curry leaves
• 1 tbsp coarsely-ground black pepper
• 1 tbsp cumin seeds
• 2 green chillies, split lengthwise
• 1 tbsp oil
• 1 tbsp ghee (or substitute butter)
• ½ tbsp mustard seed
• Salt to taste

Method

1. Cook the rice and dhal together with turmeric powder in a pot or pressure cooker until mushy.
2. Heat a little ghee in a large pan and brown the cashew nuts. Remove them from the pan.
3. Add the rest of the ghee and the oil and heat.
4. Throw in all of the spices, starting with the mustard seed and finishing with the cashew nuts.
5. Mix in the rice and dhal, warming through. If it is too thick, add a little water.
6. Add salt and extra ghee to taste. You can also add some grated coconut at the end.