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Khichuri & Grains (Below)
Lemon & Lime



Rice 1 cup
Urad Daal 1/3 cup
Chana Daal 1/3 cup
Yellow Split Peas 1/3 cup
Salt 1 tsp.
Red Chili Powder 1 tsp.
Carrot (opt.) 1
Coconut, grated 1/4 cup

Mix Rice, Chana Daal, Urad Daal, and Yellow Split Peas in a large vessel. Soak in a lot of water for about 2 hours. Grind the soaked mixture with Chili Power and salt coarsely, without adding much water. Ferment for about 3 - 4 hours in a warm spot in the house. Add the coconut and grated carrot (optional), heat thoroughly and offer.

Andhra Rice Pongali

1 cup Rice
1 cup Moong dal
1 tbsp Cumin powder
1/4 cup Ghee
1 tbsp Black pepper
¼ cup Cashew nuts
Coriander leaves, handful
Salt to taste

In a little ghee fry the cumin powder and cashews for 1 minute. Add the dal and fry until it turns golden brown. Add rice and 4 cups of water plus black pepper. Add salt and stir well. Pressure cook for 10-12 minutes. Garnish with coriander leaves. Serve hot.

Bangladesh Bhuna Khichuri #1

Moong Daal 1 cup
Rice 4 cups
vegetables 2 cups, chopped
Jalapeno 4
Ginger 3/4 tsp
Cumin 1/2 tsp
Coriander 1/2 tsp
Asofoetida 1 tsp
Turmeric 1 tsp
Ghee 1/2 cup
Warm water 9 cups

Wash the dal and rice, rinse and replace fresh water. Put in a rice cooker. Add vegetable pieces (broccoli, cauliflower, sweet peas, long beans, carrot, corn, etc.). Add four jalapeno peppers, minced, and ginger, ground cumin, ground coriander, turmeric, and ghee. Stir well. Add warm water, put the lid on the cooker and cook until done.

Bangladesh Bhuna Khichuri #2

Moog Daal 1/4 cup
Moshoor (masur) daal 1/4 cup
Rice 1/2 cup
Potato 3 or 4
Cauliflower 1/2 head
Cumin 1/2 tsp.
Ginger 1 tsp minced
Tomato 1/2
Green chilli 1 or 2
Sugar 1 tsp
Salt to taste
Water 4 cups

Fry moog daal until light brown. Add water and boil the daal for a few minutes. Add moshoor daal and rice and steam it. Fry big pieces of potato and cauliflower in ghee and set aside. In a little more ghee, fry the ginger, cumin seeds, chopped tomato, green chilli, salt and sugar. Fry these ingredients on a low heat but don’t over cook. Open the lid of the pressure cooker and put in all the vegetables and spices. Stir it well. Put the lid back on and cook until done.

Bangladesh Khichuri #1

Moong dal 1 cup
Basmati Rice 2 cups
Finely diced ginger 2 tsp
Salt 1 tbsp
Cinnamon Sticks 2/3
Bay leaf 2 small
Turmeric 1 tsp
Ginger powder ¾ tsp
Chilli powder ½ tsp
Ghee 1/2 cup
Cloves 4/5

Wash the rice. Fry the dal separately for a while. Lightly fry in ghee the ginger and bay leaves, then add the rice, dal, and salt. Fry for about 10 minutes on medium to medium high heat. Add five cups of boiling water and the salt. As soon as the water comes up to boil, put a lid on it. Simmer on low heat for 20/25 minutes.

Bengal Char Daler Khichuri

¾ cup Rice
¾ cup Arhar Dal
¾ cup Matar Dal
¾ cup Cholar Dal
¾ cup Coconut -- Grated
Ghee and mustard oil for frying
4 Cloves
1 Inch Cinnamon
2 Bay Leaves
1 Tsp Cumin Seeds
2 Red Chilles
2 inches Ginger
4 Green Chilles
1 Tsp Sugar
Salt to taste

Boil all the dals together till they are cooked. Add grated coconut in a pan. Heat mustard oil and ghee. Fry the garam masala and the chillies. Add the rice and the roasted moong dal and fry. Add the ginger and green chillies and water. When the rice and dal are cooked, add salt and sugar. Mix well and offer hot.

Bengali Khichdi

1 cup basmati rice
1 cup masoor dal
1 tbsp. channa dal
1 bay leaf
3 green cardamoms
1 inch stick cinnamon
3 cloves
1/2 tsp. cumin seeds
10-12 baby potatoes washed clean
1/2 cup peas shelled
1 carrot diced
1 tsp. ginger grated
3-4 green chillies finely chopped
1 tbsp. coriander finely chopped
1/2 tsp. turmeric powder
1 tsp. asofoetida
1/2 tsp. garam masala powder
salt to taste
5 cups water
4 tbsp. ghee

Drain dals, rice in a colander, soak for 30 minutes, and set aside. Save this water for adding later. Semi-crush spices (cardamom, cinnamon, cloves) Heat 3 tbsp. ghee in a large heavy skillet. Add cumin seeds, bayleaf, crushed spices, splutter. Add ginger, chillies, stir fry for a moment. Add potato (with skin), stir fry for 2 minutes. Add carrots, peas, turmeric, garam masala, asofoetida, salt. Add dals, rice and gently stir fry for 1 minute. Add enough water to drained water to make 5 cups total. Heat well and add to skillet. Stir, bring to a boil, cover and simmer till done. Rice and dals should be done but not overdone. Veggies will get soft and water should be absorbed. Add more water if required in between. When done, pour remaining ghee and sprinkle coriander, and offer.

Bise Bela Bath

6 cups of water
Thick tamarind paste 1-1/2 tsp
Urud dhal 1-1/2 tsp
Split peas dhal 1/2 tsp
Corriander seeds 1-1/2 tsp
Fenugreek - a pinch
2-3 small pieces of cinnamon sticks
Cloves 5-6
2-4 tsp of grated coconut
6 dry chillies
One big tomato
1-1/2 cups of rice
1/2 cup of toor dhal
2 pinches of turmeric
1 tsp asofoetida
Salt 2-1/4 tsp
Mixed vegetables (like peas, carrot, beans, brinjal, potato, etc)

Fry the spices and make a thick paste of masala out of it. Make a diluted paste of tamarind with 6 cups of water. Add to it all the vegetables, salt and turmeric, until the vegetables are half cooked. Add the masala to the vegetables and allow it to cook for 5 minutes. Add the chopped tomatoes, rice, and toor dal and let it cook for 5 minutes on low heat. Stir well and pressure cook it until done. Garnish with coriander.

Black Masala Kichidi

1 cup rice (washed & soaked for 1 hour)
1 cup yellow moong dal (washed & soaked for 1 hour)
1 handful green moong dal
1 bay leaf
1 stalk curry leaves
1 tbsp peanuts whole
1/2 tsp cumin seeds
1/2 tsp mustard seeds
1 large potato peeled & chopped like french fries
2-3 whole red dry chillies
1-1/2 tsp asofoetida
salt to taste
1/2 tsp garam Masala
2 tsp black masala (maharashtrian style)
1 lemon
1 tbsp chopped coriander
3 tbsp ghee
6-7 cups water

In a large heavy saucepan, heat the ghee. Add the peanut and stir till very lightly roasted. Add the seeds, curry and bay leaves, chillies (halved), and green dal. Stir for a minute. Add the potato, rice, dal, corainder and all masalas. Stir for a minute or two. Add water, cover and cooked on low heat till done. Add more water as needed. Offer hot.

Carnatic Bissi Bale Bath

1-1/2 cups rice
1-1/2 cups toor dal
3 cups diced mixed vegetables
1 small brinjal diced
1-1/2 tsp ginger paste
1 cup tamarind pulp
1/3 cup jaggery
1 cup ghee
1-1/2 tsp mustard
1/2 tsp cumin seeds
1 small bunch curry leaves
1 tsp asafoetida
2 tbsp coriander powder
1 tsp sambar masala
1 tsp chilli powder
1 tsp turmuric powder
Salt to taste

Bissi Bela Bath Masala:
1 tsp oil
1 tsp methi seeds
1 tsp cumin seeds
2 tsp coriander seeds
5-6 pepper corns
1" piece cinnamon
2 tbsp grated coconut
1 small bunch curry leaves
3 red chillis

Roast the spices until brown. Grind in a dry grinder. Wash and soak rice and dal for some time. Pressure cook dal with one whistle only, until just half done. In hot ghee fry the seeds, curry leaves and ginger for a few minutes. Add all the vegetables and rice. Add 8-10 cups of water. When it comes to boil add dal. Add all the dry masalas, ground masala, tamarind juice, jaggery, cover and let it cook till the rice is done. If rice is not done add some more water and cook until done (allow 2 whistles). Add ghee and mix gently. Add coriander leaves and fresh curry leaves.

Chana Dal Palau

1 lb rice (500 grams)
11/2 pints water (6 tea cups)
4 to 6 ozs chana dal (125-800 grams)
1/4 teaspoon red chilli powder
1 teaspon peppercorns
4 cloves
1" cinnamon piece
1 bay leaf
2 big cardamoms
1 teaspoon black cumin seeds
1 teaspoon asofoetida
5ozs ghee (150 grams)
Salt to taste

Soak the dal for 15 minutes and boil in salted water until tender, and each grain is seperate. Put in a strainer to remove excess water. Set the dal aside. Fry the bay leaf, cloves, cardamoms and cinnamom until brown. Add the water, rice, salt, peppercorns, asofoetida, red chilli powder and cumin seeds and cook on medium fire until - tender and water is absorbed . Fry the boiled dal in 1 oz ghee for a few minutes, and mix it lightly into cooked rice. Serve hot

Cauliflower Potato Khichuri

Rice: 30 ¼ cup
Moong dal / lentil: ¼ cup
Potatoes: ¼ cup
Cauliflower: ¼ cup
Cumin seed: 1/2 tsp
Green chilli sliced: 1
Sugar: 1 tsp
Salt to taste
Bay leaf: 1 pc
Turmeric powder: 1/2 tsp
Red chilli powder: 1/2 tsp
Cumin powder: 1/4 tsp
Ghee for frying
Water: 500 ml
Sesame seeds (Niher) to garnish

Take the pulse and roast it till light golden. Cut the potatoes and cauliflower into big chunks. Heat ghee and fry the potatoes and cauliflower till golden brown. Drain on paper and set aside. In a little more ghee fry the cumin seed, bay leaf and let it sizzle. Add the rice and stir well. Add the dal, the rest of the spices, water and close the lid of the pan. It is done when the dal (pulse) and rice are completely cooked and have a semi-solid consistency. To serve - pour 1 tsp of ghee over the top, add niher (sesame) seeds and sliced green chillies and the fried cauliflower and potatoes.

Ek Top Nu Dal Bhat

2 cups uncooked rice
1 cup toovar dal
2 to 3 pinches asafoetida
2 pinches soda-bi-carb
1/4 teaspoon turmeric powder
5 small potatoes
4 to 5 small brinjals
3/4 cup green peas
4 tablespoons ghee

For masala:
2 teaspoons coriander
2 teaspoons cumin powder (dhana-jeera)
4 teaspoons sugar
2 teaspoons chilli powder
1/2 grated fresh coconut
4 tablespoons chopped coriander
1 teaspoon asafoetida
1/3 cup buttermilk
Salt to taste

Make criss-cross slits on the potatoes and brinjals, taking care not to separate the segments. Stuff the slits with about half of the masala mixture. Wash the rice and dal separately. Heat the ghee, add the asafoetida and the toovar dal and fry for 2 minutes. Add the soda bi-carb, turmeric powder and 2 cups of water. Cover and cook for at least 5 to 7 minutes. Spread the vegetables, cover with the rice and continue cooking. In another vessel, heat about 2 cups of water and add 1 tablespoon of salt and pinch of turmeric powder. Pour this water, a little at a time, over the rice. Cook until the rice is done. Sprinkle the remaining masala mixture over the rice. Mix lightly. Serve hot with ghee and buttermilk. Stir this as little as possible otherwise the vegetables will break.

Geela Kitchuri

1-1/2 cups Rice
3/4 cups Red lentils
3/4 cups Split peas, soaked
7 cups Boiling water
1/2 lb Carrots, sliced
1 sm Cauliflower, cut to florets
1/2 lb Green beans, sliced
2 cups Green peas, fresh or frozen
1-1/2 tblsp Ginger, grated
2 Green chiles, seeded & chopped
2 Bay leaves
1/4 cup Ghee
1/4 tsp Turmeric
1 tsp Asofoetida
1/4 tsp s Cayenne
1-1/2 tb Salt
3/4 tsp Sugar
2 Tomatoes, seeded & chopped
1/4 cup Ghee
1/4 cup Coconut, chopped
1 1/4 tsp Cumin, ground & roasted
1 1/4 tsp Coriander, ground & roasted
1 1/4 tsp Sambhar spice
2 1/2 tblsp Cilantro, chopped

Wash rice and lentils. Place in a large pot along with the boiling water. Cover and return to a boil. Add soaked split peas, carrots, cauliflower, beans, peas, ginger, chiles, bay leaves and ghee. Stir in the turmeric, cayenne, asofoetida, salt and sugar. Cover and cook slowly for 30 to 40 minutes, be careful not to allow it to burn. When cauliflower florets are cooked, remove them and set aside. Stir in the tomatoes and continue cooking over a low heat until the dal and the rice are all blended together. Heat remaining ghee in a large skillet, stir in the coconut and add the rice and bean mixture. Stir gently over a low heat. Add remaining spices and return cauliflower to mixture. Offer hot.

Green Khichdi

1 bunch of Spinach
1/4 tbsp of cumin seeds
1/4 tbsp of turmeric powder
1/4 tbsp of sliced ginger
1/4 tbsp salt
½ tsp asofoetida
1 cup of soaked rice
1/4 tbsp ghee

Boil the spinach in water and after draining the water make a puree of spinach and set aside. Pour ghee in a pan add cumin seeds and sliced ginger. Fry it for 2-3 minutes then add salt, turmeric powder and the puree of spinach along with the soaked rice, after draining water from the rice. Fry it for some time and then add water to it as needed. Cook it till done.

Gujurat Masoor Dal with Rice

3-4 ounces Basmati rice
1/2 cup masoor dal or toor dal
1 tsp cumin seeds
2 slit green chillies
3-4 ounces cauliflower pieces
2 tbsp diced carrots
1/4 tsp turmeric powder
1 sliced tomato
1 tsp asofoetida
1 tbsp chopped coriander
2 tsp ghee
Salt to taste

Cook the rice. Cool and set aside. Cook the dal in pressure cooker. Add 2 1/2 cups of water to the cooked dal and beat well. Heat the ghee and fry the cumin seeds for a while. Add the green chillies and asofoetida and cook for a while. Add the cooked dal, cauliflower, carrots, turmeric and salt and cook for 10 minutes on a slow flame. Finally, add the tomato and chopped coriander and cook for a few minutes. Serve the dal on top of the cooked rice.

Karnataka Bise Bele Hulianna

1 cup tuvar dal, whole, boiled
2 cups Basmati rice, ¾ cooked and drained
l/2 cup tamarind pulp
2 cups coriander leaves, chopped
12 curry leaves
2 tbsps cashew nuts
1 tbsp coriander seeds
8 red chillies
1 tsp chana dal
1 tsp urad dal
1/4tsp fenugreek seeds
1/4 tsp asafoetida
½ a coconut, grated
1 tsp garam masala
Salt to taste

Fried in a little ghee and grind to a paste: coriander seeds, red chillies, chana dal, urad dal, fenugreek seeds, asafoetida, coconut, and garam masala. Mix cooked rice and dal. Add salt, mix gently and cook together for 2 minutes. Mix the ground masala and curry leaves with the dal and rice. Add the tamarind pulp and salt to taste. Boil and remove. Garnish with coriander leaves, cashew nuts and ghee.

Khichdi #1

2 cups rice
½ cup moong dal with skin
2 tbs ghee
2 green cardamom
Salt to taste
2 cups water

Wash the rice and dal and soak in water for 30 minutes. Drain and set aside. Heat ghee in a pan. Lightly saute the rice and dal till it is well coated with ghee. Add the cardamom, salt and water. Bring it to a boil. Cover and cook for 10 to 15 minutes or till the rice is cooked.

Khichdi #2

2 cups rice
1 cup pesara pappu (split mung dal)
1 cup of chopped vegetables (green beans, carrots, peas, etc.)
1 cup Dondakaya (tindla or ivy gourd), cut lengthwise
3 tbsp butter
1 tbsp corriander seeds (dhaniya)
1 tbsp cumin seeds (jillakarra)
3 dry red chillies
1 cup grated cocunut
2 tbsp ginger
1 tsp turmeric
Salt to taste
Fresh cilantro (kotthimeera) to garnish

Start cooking rice and pesara pappu together with water, 1 tsp turmeric and salt to taste. Heat 1 tbsp butter, and fry cumin seeds, corriander seeds, dry red chilles, and ginger. Set aside to cool, and grind with grated cocunut to make a masala. Heat 1 tbsp butter, and saute dondakaya for a few minutes until partly done. Add vegetables and saute for a couple more minutes. Add masala and fry for some more time. Add partially cooked rice and pappu, and close lid till done. Garnish with fresh cilantro and offer hot.

Khichuri #1

1 cup Basmati rice
2 cups Moong dal (Lentil)
3 medium Potatoes peeled and cut into big pieces
1 medium Cauliflower cut to 7-8 pieces
½ cup Peas
2/3 cup Carrot cut into big pieces
2 Tomatos, halved
3 Green Chillis sliced
1 tsp. Red Chilli paste
1 tsp. Cumin seeds (jeera)
1 tsp Coriander paste (dhania)
2 tsp Cumin paste
1 tsp Ginger (adrak) paste
1/2 shredded Coconut
3 Bay leaves (tejpatta)
1 tsp Turmeric (haldi)

Roast the moong dal till it is golden brown. Heat 9 cups of water in a big vessel with wide top and as soon as the water starts boiling add moong dal and boil it for 10 minutes. Add rice and boil for another 8-10 minutes. Add the vegetables and salt and boil with the rest till it becomes tender. Switch off the burner. In the meantime, heat the ghee and add bay leaf and cumin till it crackles. Add the shredded coconut and fry till it is light brown. In a separate bowl, mix turmeric, cumin paste, coriander paste, red chilli paste, and ginger paste and fry till it is done and oil starts leaving the fried stuff. Add this to the vessel along with sugar and stir it thoroughly till everything mixes evenly and cook it for another 5 minutes. Add ghee and serve. Cook on medium heat to avoid burning.

Khichari #2

1/2 cup split peeled mung beans
1 cup basmati rice
3 tablespoons ghee (clarified butter)
1/3 cup raw cashews
2 teaspoons cumin seeds
1 small jalapeno chile, chopped
2 tablespoons grated ginger root
1 teaspoon ground turmeric
1 teaspoon asafetida
1 small cauliflower, divided into florets
5 to 6 cups water
1 1/2 teaspoons salt
1 tablespoon butter
2/3 cup frozen peas, thawed in warm water
1 cup coarsely chopped tomatoes
1/2 cup cilantro leaves
Lemon wedges

Place mung beans and rice in strainer and rinse well. Heat ghee in a heavy pan. Add cashews and fry until golden. Remove and set aside. In same oil, fry cumin, chile and ginger until lightly browned. Add turmeric and asafetida. Add cauliflower and stir until well mixed with spices. Cook gently 5 to 10 minutes. Add mung beans and rice. Add 5 cups water and bring to boil. Reduce heat to low, cover and simmer until rice is tender and liquid is absorbed. Mixture should be moist and creamy. If too dry, add remaining 1 cup water. When done, fold in salt, butter, peas, tomatoes and cashews. Serve topped with cilantro. Accompany with lemon wedges to squeeze over mixture and with yogurt.

Moghlai Kichidi

1 cup rice
1/2 cup green gram
1 onion, chopped
3 green chilis
1 tsp ginger paste
A few curry leaves
10 - 12 cashew nuts
1/2 tsp shah zeera (caraway seeds)
3 cloves
3 cardamom
1 tsp asofoetida
3" cinnamon stick
1 bay leaf
2 tbsp ghee
Salt to taste

Wash and soak rice and green gram together. Make a powder of the dry spices, except bay leaf. Make a coarse paste of chilies and ginger. Set aside. Heat ghee in a pan and add the bay leaf, spice powders and curry leaves and mix. To this, add 3 cups of water and bring to a boil. Add the soaked rice and green gram. Add the salt and cook till done. Garnish with cashew nuts fried in butter, and offer.


1 cup Rice
1 cup Green Gram (split)
15 nos. Black Pepper
1 no. Bay leaves
2½ tbsps. Ghee
½ tsp. Cumin Seeds
2 pinches of Asafoetida
Salt to taste

Wash and drain the dal and rice together. Place in a colander till all the water is drained. Heat ghee, add cumin seeds, bay leaf, black peppercorns, asafoetida, rice and dal. Gently stir for about 5 minutes. Add water and salt and cook covered till done. While cooking it is important to keep adding more water if the recipe turns dry. Offer hot with yoghurt.


1/2 cup moong dal
1.5 cups rice
3/4 cup ghee
1/4 cup cashew
2 tsp cumin
1.5 tsp whole black pepper
1/4 tsp asofoetida
1.5 tsp chopped green ginger
salt to taste

Wash the dal and rice and cook them together with about 6 cups of water. Takes about 20 minutes for rice and dal to become tender in simmer. Most water would have been gone by now. Heat up some ghee and fry the cashews till light brown. Add the cashews to the already cooked rice/dal. In the same ghee fry the cumin, black pepper, asofoetida and green ginger. When the peppers burst, it is time to add this to the rice/dal. Add salt to taste. Let the mixture simmer for about 10 more minutes. Pour in the rest of the ghee and mix well.

Pujor Bhoger Khichuri

1 cup Basmati rice
1/2 cup split moong dal
1/4 cup split urad dal
1/4 " cinnamon stick
2-3 cloves
2-3 green cardamons
1 bay leaf
Ghee for frying
Turmeric powder 1/2 tsp
Chilly powder 1/2 tsp
Salt to taste
1/4 cup peas - shelled
1/4 cup cauliflower
2 small red potatoes - cleaned and quartered
2-3 jalapenos/ green chilies
1 1/2 tsp Ginger paste
1/2 tsp Cumin paste

Clean and wash the dals and rice separately. Get the pastes and masalas ready. In a little hot ghee fry the bay leaf, cinnamon stick, the cloves and the cardamon seeds. Try to slightly crush the cardamon before putting it in the pan else it will tend to burst. Add the dals. Fry for 5 - 10 minutes. Add the pastes (ginger, cumin), masalas (chilly, turmeric) and mix well. Add the rice. Fry for few more minutes, constantly stirring. Add water - about 3 cups. Cover and let it boil on medium high heat. When furiously boiling, increase heat, add more water and add the vegetables. Stir constantly else it will stick to the bottom of the pan. When the vegetables are done, remove from heat and offer.

Rice Kitchedi

2 cups Rice
1 cup Tur Dhal
5 Cloves
2" pc Cinnamon
Cardamons 5
6-8 Tomatoes
4 - 6 Green Chillies slit in two
Mint leaves 12 - 15
Coriander leaves- ½ a bundle
Ginger paste 1 ½ tspn.
Salt to taste
¼ cup Ghee
Curry Leaves few
Water 3 Cups

Wash the Dhal and cook with a little Turmeric, then set aside. Drain the water from the Dhal and set aside. Fry the spices in a little ghee until browned, then add the slit chillies, mint and half of the coriander leaves. Add the salt and ginger paste and fry to 2 minutes more, then add chopped tomatoes, and the washed drained rice, and fry for a few minutes more. Add the cooked Dhal, mix well, add the 3 cups of water and cook for 8 to 10 minutes. Serve hot.

Sakkarai Pongal

1/2 cup moong dhal
1 cup rice
Jaggery 1/3 cup
Ghee 1-1/2 cups
Saffron, 2 pinches
1 tsp Cardamom powder
¼ cup cashew nuts, chopped
¼ cup dry raisins

Dry roast the moong dhal till very warm. Mix the rice and dhal. Cook either in a pressure cooker or in a rice cooker with extra water. If a rice cooker is used, add ghee initially and frequently while cooking. In a big sauce pot, heat water and add the jaggery. After the jaggery melts, slowly remove the sediment from the top using a laddle. Add the cooked rice and dhal to jaggery. Add cardamom powder and saffron for flavor. Add a cup of ghee. Mix well. Garnish with cashew nuts and raisins roasted in ghee.

Tamil Nadu Venn Pongal

2 cups Rice
1 cup Moong Daal
1.5 tsp Black Pepper
1 tsp Cumin
6-8 Cashew nuts
2 inches Ginger
Salt to taste
Sprig of Curry leaves
Ghee for frying

Roast the Moong Daal until it turns light brown. Mix the roasted daal with rice and cook it in a rice cooker with roughly 2.5 times the amount of water. Break the cashew nuts into small pieces and have minced ginger, powdered cumin and black pepper handy. Fry the cashew nuts in ghee and when it turns light brown add cumin and pepper along with ginger and curry leaves, and fry a little more. Empty the fried stuff into the cooked rice & daal. Add salt as desired and mix thoroughly.

Tengai Sadam

3 cups Basamati rice
3 tbspns Channa Dhal
3 tbspns Urud Dhal
6 -8 Dry Chillies
Salt to taste
3 Tbspns Ghee
1 tspn Mustard seeds
1-½ tspn Urud Dhal
2 - 3 cups fresh grated Coconut
1 big pinch of Asafetida
Curry Leaves, a few

Cook the rice with a little butter so that the grains do not stick. Fry the Channa and Urud dals and the Dry Chillies, till brown. Let it cool, add your salt and powder to a very fine Rava texture, then add this powder to the cooked Rice. Fry the mustard seeds and 1-½ tspn Urud Dhal, add the Asafetida and Curry leaves. When the Urud Dhal stars turning brown, add the grated coconut and fry till Coconut turns a golden brown. Add to the Rice and stir gently till all the grains are coated.

Tirupathi Katte Pongali

2 cups rice
1 cup moong dal
1/4 cup ghee
1/4 cup cashew nuts, broken
2 tbsp of black or red pepper
2 tbsp of cumin seeds (jeelakara)
salt to taste

Cook rice and dal (mixed) adding salt. Hheat the ghee and add pepper, cumin seeds and nuts to it. Then add it to the rice and mix well. Offer hot.

Venn Pongal

2 cups rice
3/4 cup mung dal, dry roasted to a golden brown
cracked black peppercorns
1-1/2 tsp lightly crushed cumin
1 tsp turmeric
Salt to taste
Sprig curry leaves
1 inch chopped ginger
5-6 tbspns ghee
Handful cashews

Wash rice and roasted dal. Add water to one inch above level of rice. Add turmeric and let it simmer. Add a little more water if not semi-solid. When done remove from heat. Warm ghee and roast cashews until a golden, remove carefully and set aside. Throw in cumin seeds, cracked pepper, curry leaves into the ghee and in a minute or two pour into the pongal along with the cashews. Add the ginger. Mix well.