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Khaara Pongal

Ingredients
Cashewnuts	number	10-12
Chopped Green Chilli	number	3-4
Cumin Seeds, Pepper Powder each	tsp	1
Dry Coconut Flakes	tbsp	2
Moong Daal	cup	1
Rice	cup	1
Salt	to taste
Turmeric Powder	tsp	1/2
Water	cup	3-3 1/2
How to make Khara Pongal
1. Take a cooker and heat two tbsp of oil in it. 2. Wash moong daal and the rice and keep it separately. 3. Roast cashew in the oil and keep aside. 4. Now, add mustard seeds and cummin seeds. 5. When the mustard seeds start to crackle, add green chilli and fry for a few seconds. 6. Now, add the moong daal and fry for a minute. 7. Add water and the washed rice. 8. Also add coconut, salt and turmeric powder. 9. Close the cooker and allow it to whistle thrice. 10. After the cooker cools down, add the pepper powder, cashews and chopped cilantro leaves.

Ven Pongal

Ingredients
cashewnuts	grams	30
cumin	grams	3
fat	grams	50
ginger	grams	10
green gram	grams	225
pepper	grams	10
Rice	grams	500
salt	to taste
water	ml	1000
How to make Ven Pongal
1. Heat fat. fry cashewnuts till golden brown and remove. fry whole pepper and cumin. Add gram and fry lightly.remove. 2. Boil the water add washed rice and fried gram. 3. When half cooked, add salt and chopped ginger. 4.When done, add cashewnuts and remaining fat. serve with coconut chutney.

Bathura by vahchef (You Tube)