Recipe name:  MASALA PONGAL

Ingredients:
Rice – 1 cup ;
Green gram dal – 1/3 cup
Red chills – 3 numbers 
Coriander – 2 teaspoons              
Cumin seeds – 1 teaspoon
Cinnamon – 1 inch piece 
Cloves – 2 ; Cardamom – 2
Grated coconut /  dessicated cocnut – 2 tablespoons 
Ghee –  2 teaspoons
Salt to taste
Cashew nuts for garnishing  - 12 pieces

Method:
Boil green gram dal using 1 cup water until it splits.  Cook rice separately until soft.  Use half a teaspoon of ghee and roast cloves, cardamom, cinnamon, coriander, cumin seeds and dry chillies. Powder it. Add dessicated coconut before powdering. Once the dal is settled and there is still moisture, add cooked rice, salt and roasted powder and mix gently. Remove from fire. Add roasted cashew nuts to the pongal. If you like, add asafetida, grated ginger (1/2 teaspoon) and curry leaves for more flavour.