Masala Rice Kitchedi. Spicy Pongal.

Ingredients:

Raw Rice 1/2 cup
Lentils(moong dal) 1/4 cup
Salt
Cinnamon sticks 2 bits
Cloves 3
Green chilies 2-3 finely chopped
Ginger 1″ peeled and grated
Garlic 3 beads finel chopped
Onion 1 small finely chopped
Toamto 1 fienly chopped
Cashewnuts 7-10
Mint 10-15 leaves
Cilantro leaves few
Ghee 1/4 cup.

Method:

Pressure cook rice and lentils togather. Add salt, few spoons of ghee and limited amount of water.

Add about 1:3 ratio(1 – rice+lentils and 3 parts of water) Cook till soft.

Maybe about 6 whistles in a pressure cooker.

In a pan, heat ghee. Fry cashew nuts till golden color. Set aside

In the same oil…add cinnamon cloves, ginger, garlic and saute for few minutes.

Add onions, tomatoes, mint and cilantro leaves. Fry till onions turn to translucent color.

Now run this over pongal prepared above(cooked rice+lentils) and mix well.

Toss cashew nuts on the top.

Serve steaming hot as a main dish.