Vegetable Pongal

Directions

1. Wash the rice and dhal and put it in a pressure cooker. Add 4 cups water and half cup milk along with vegetable pieces, chopped ginger, asafotida and one teaspoon salt and cook for three to four whistles.
2. In a teaspoon of oil, fry the red chillies and coriander seeds and powder it.
3. Powder pepper and jeera coarsely.
4. In a kadai put the ghee and fry cashew nuts till it turns light brown. Add curry leaves and green chillies slit into two. Fry for a while and add pepper, jeera powder and immediately add it to the cooked rice, dhal and vegetables and stir well.
5. Keep it on a low flame and add red chillies, coriander powder and a teaspoon of ghee and mix well.