Ven Pongal

Rinse 100 g moong dal and 200 g Sona Masuri rice until water runs clear.

In a pressure cooker, heat 25 g ghee and add 20 g cashew nuts, frying until golden.

Add 5 g cumin seeds, 5 g peppercorns, 1 g asafoetida, and 5 g curry leaves to the ghee; fry until fragrant.