Keerai Pongal

Ingredients:

Ponni Rice or Basmati rice - 1 cup

Moong dal - 1/2 cup

Chopped spinach - 1/2 cup

Salt - to taste

To temper;

Ghee - 2 tbspns

Cumin seeds - 1/2 tsp

Pepper - 1 tsp

Cashews - 5

Grated ginger - 1 tbspn

Curry Leaves - a few

Method:

In a skillet fry the moong dal on medium heat till aroma rises. Wash the moong dal and the rice thoroughly and combine with chopped spinach and salt with 3 1/2 to 4 cups water.

Pressure cook for 4-5 whistles. Once cooked remove them from the cooker and mash it well with a ladle. Keep aside. 

You can also skip the roasting part and proceed cooking.

In a wide pan heat 2 tbspns of ghee, add cumin seeds, crushed pepper, cashews and grated ginger and wait till the cashew turns golden brown. Add curry leaves. Switch off the stove. 

Combine the mashed rice and give a nice stir. Serve hot with Sambar or Chutney.