Ingredients: 1. Aval (Beaten Rice) - 1 cup 2. Moong Dal - ¼th cup 3. Water - 4 cups 4. Turmeric Powder - a pinch 5. Ginger - 1 tbsp (chopped) 6. Cashew Nuts - 8 7. Whole Black Pepper - 1 tbsp 8. Salt as per taste 9. Oil - 2 tbsp 10. Curry Leaves - 1 sprig 11. Ghee - 2 tbsp 12. Green Chilli - 1 (finely chopped) 13. Cumin Seeds - 2 tsp 14. Asafetida - a pinch
Procedure: 1. Take a pan and start roasting the moong dal well to get the aroma. Remember, you need to dry roast it. 2. Now, add a pinch of turmeric and add little water, so that the dal gets softer. Take it out, mash it and keep it aside. 3. Wash aval well and drain the water. Keep it aside for 15 minutes. You also need to crush the cumin seeds and black pepper coarsely. 4. Take a pan and add oil and ghee into it. Add ginger, curry leaves and green chilli into it and sauté well. 5. The next step is to add the cumin seeds and ground pepper and wait for the cumin seeds to splutter. 6. Add the cooked dal and salt, and mix it well with all the spices. 7. When the dal is cooked well, add Aval into it and let it get cooked for a few minutes, so that everything blends well. 8. Take a small pan and heat ghee in it. Add the curry leaves, asafetida and cashew nuts into it and temper it on the aval pongal. 9. Your aval and ghee pongal is ready to be served.