Ven Pongal

Process

1. Prep
   1. Wash the rice very well
2. Rice & Lentils:
   1. Add the lentils to a pot
   2. Dry roast on low-medium until aromatic
   3. Add the rice, water, salt to the lentils
   4. Cover and simmer on low for 30 minutes, stirring occasionally, until very soft; add boiling water as required. The end result should be mushy and soggy, not runny or dry.
3. Tempering
   1. Heat the butter on medium
   2. Add the cashew nuts, fry until golden then remove
   3. Add the cumin seeds etc, cook until they sputter
   4. Lower heat, add the chilli and ginger, saute 30 seconds
   5. Add the curry leaves, saute until they turn crisp
   6. Add the asafoetida and turmeric then remove from heat
4. Assembly
   1. Pour the tempering over cooked rice and lentils
   2. Mix well, simmer 1-2 minutes, then cover and rest briefly