Ven Pongal
| Raw rice | 1 cup |
| Green gram dal | 1/2 cup |
| Ghee | 5 Tbsp |
| Pepper | 1 tsp |
| Cumin | 1 1/2 tsp |
| Asfetida | 1/4 tsp |
| Cashew nuts | 2 Tbsp |
| Salt | to taste |
Wash rice and dal and place them in the cooker. Add 41/2 cups of water and salt to taste. Heat 4 tbsp of ghee in a small kadai. Add pepper, cumin and asafetida and fry till good smell comes. Take caution not to burn the cumin seeds. Add it to rice and dal. Pressure cook for 5 minutes. Allow the cooker to cool for 15 minutes before opening. Heat remaining ghee, fry cashew nuts and add to the ven pongal.