Salt Pongal

Until I married my husband I have dreaded having Pongal.My mother in law was the one that cultivated my love for this dish.

1/2 cup Rice
1/2 cup Moong Dhal
3 1/2 cups Water
1 clove garlic
10-15 pepper corns
1/2 tsp urad dhal
1/2 tsp black mustard seeds
1/2 tsp cumin seeds
2 Green chillies
Curry leaves 3-5
Cashews 5-10
pinch of hing/asafoteda
1/4 tsp turmeric powder
4 tbsp Ghee.
1.In a cooker add rice,moong dhal,garlic and water and cook in low flame for 15- 20 mins.
2.In a separate pan ,heat ghee,allow mustard seeds to spluter,allow urad dhal to brown fry,allow raw cashews to golden fry.
3. Sauté curry leaves,cumin seeds,green chillies,turmeric powder,pepper corns and hing for a minute
4.Add this to the cooked rice and dhal mixture