Temple Pongal

Dry roast the yellow moong dal (1:1/2 rice and dal ratio) in a pan on low flame till you feel the aroma of roasting.
Wash a cup of rice and soak with five cups of water for about half an hour.
Then boil the soaked rice with the water in it.Add salt, peppercorns, cumin seeds and half cup of milk to it.Add the roasted yellow moong dal when the rice is half cooked.
Once the rice and dal are cooked till the desired consistency it's time to switch off the stove.
Now heat the ghee in a small pan, add cashews (optional) stir till they are golden brown. Add hing and thinly slicked ginger and switch off the burner. Add this to the rice and mix well, and let the flavor set in by cooking for another 2-3 min .Add the crushed pepper powder and keep stirring so that the rice does not stick at the bottom.
Serve hot with coconut chutney or any pickle/rasam/pacchipulusu , papad . Plain curds tastes good with this Temple Pongal.

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