Ø 3 cup water
Ø 1 stick butter
Ø 1/3 cup moong dhal
Ø 1 tsp. whole black pepper
Ø 1 cup rice
Ø 20 cashew nuts
Ø 1 tsp. salt
Ø 1 tsp. cumin seeds
Add 3 cups of water with moong dhal, rice and salt and cook it on the stove over
medium heat. When the mixture becomes soft and the water is gone, take it out of
the stove. If you cook it in a pressure cooker it will be cooked in 5 minutes. Over
medium heat, melt the butter in a frying pan. Add the pepper to it and saute. Add
the cashew nuts. A minute later add the cumin seeds. As soon as the pepper and
cumin seeds start to pop and the cashews turn golden brown, remove the pan from
the stove and pour the golden mixture into the cooked rice and moong dhal. Serve it
hot. Eat venpongal with Sambar.
