Sweet Pongal

PONGAL: Fry ½ cup broken green gram dhal in a tsp ghee till a nice aroma floats up on the air. Soak this in water for 1 hour with 2 cups of raw rice. Pour 10 cups of water in a cooking vessel and let it simmerl. Add the rice and the dhal and cook on a medium fire. When the rice is almost cooked, add 1tbsp finely chopped ginger and 1tbsp finely chopped green chillies. Heat a small kadai and add 3tbsps pure ghee. Add 2sps crushed pepper, 1sp asafetida powder and 2sps crushed cumin seeds. Fry for a few seconds and pour this tempering to the rice. Add enough salt and some chopped coriander leaves. You can add some more melted ghee and fried cashew nuts to taste.