Katte Pongal (Dussera Prasad)

Ingredients:

• Rice- 3/4 cup
• Moong dal- 1/4 cup
• Ghee- 3-5 tbsp
• Cashews- 6-8 broken
• Black peppercorns- 8-12
• Cumin seeds- 1 tsp
• Green chilies- 2 slit and cut
• Salt- 1 tsp or more
• Curry leaves- 6-8
• Asafoetida- 1/4 tsp
• Oil- 1 tsp
• Water- 2 cups

Method:

1. Dry roast the moong dal for 2 minutes and wash twice along with rice.
2. Heat oil and 2 tbsp ghee in a nonstick pan and add cashews, peppercorns. As the cashews turn golden, add cumin seeds. 
3. Next add green chilies, curry leaves, asafoetida. 
4. Now add the washed rice, moong dal, and roast for 1 minute.
5. Pour in the 2 cups of water and let it come to boil. 
6. Now add salt and mix well.
7. Cover with lid, make sure there is some gap for the steam to get released. 
8. Let it cook for 15-20 minutes, till the rice gets cooked 90 %.
9. Keep an eye on it to prevent it from spilling over.
10. Then remove the lid, add 2-3 tbsp of ghee and mix gently. Be careful not to break the grains.
11. Leave it to cook till the remaining water is evaporated. 
12. Let it sit for 5 minutes.
13. Serve hot with ghee and a pickle of your choice. 

Notes:

1. The katte pongal can be cooked in a pressure cooker as well. Just use the cooker instead of a nonstick pan. 
2. Cook for 3 whistles and turn off the heat. Once the steam goes off remove the lid, add ghee and mix. If you find any water cook in simmer without the lid for 3-5 minutes. Else, serve after 5 minutes.