Raw rice - Moong dhal pongal

Ingredients:

1. Rice - 3/4 cups
2. Moong dhal - 1/4 cup
3. Water - 5 cups
4. Ghee - 8 Tbsp
5. Freshly ground black pepper powder - 3 tbsp
6. Cumin seeds - 3 tsp
7. Curry leaves - 1 sprig
8. Cashew nuts - 8
9. Salt - to taste

Method:

1. Cook moong dhal separately.
2. Boil water.
3. When it starts to boil add washed rice to it and cook on medium heat until it is cooked and little bit mushy.
4. Now add cooked moong dhal and mix well along with salt.
5. In a separate pan, to the hot ghee add black pepper powder, cumin seeds, curry leaves and cashew nuts and keep stirring.
6. When the cashew nuts turns to reddish in color, add this mixture to the pongal and stir well.

Coconut-milk Murukku

Ingredients:

1. Rice flour - 1 cup
2. Roasted channa dhal powder - 1/4 cup
3. Salt - to taste
4. Ghee - 3 tbsp
5. Coconut milk - 1/2 cup
6. Water - to knead all these
7. oil - to fry

Method:

1. Sieve rice flour.
2. Powder and sieve roasted channa dhal.
3. To this add salt, ghee and coconut milk and mix well.
4. Then add water and knead it like chapathi dough.
5. Make murukku directly in hot oil.
6. I used star shaped murukku.

Note:

This murukku takes long time to fry since it has coconut milk in it, but it is very crunchy and tastes very good.