South Indian Special: Ven Pongal

1 cup rice
1/2 cup moong dal
1/4 inch ginger
2 tsp ghee
3 green chillies
1 tsp cumin seed
1 tsp whole black peppers
10 - 15 cashewnuts
pinch of hing

Mix 1 cup rice and 1/2 cup moong dal .Add 3 times water(6 cups) and boil until it is overcooked.Cut 3 green chillies and 1/4 inch ginger into fine pieces.Take 2 tsp ghee in a fry pan and add 1 tsp whole black peppers, and 1 tsp cumin seeds.When the peppers burst add chillie and ginger pieces and a pinch of turmeric powder.
You should be cautious while adding the black peppers and green chilli in hot oil. They may burst all over. Therefore use low heat and a deep hollow vessel for this.
Add 10 - 15 cashewnuts and remove the pan when the cashews are roasted and begin to smell.Add this to cooked dal-rice mix.Add 1/2 tsp salt, a sprig of curry leaves and mix well. Add some ghee while serving.