Pongal

2           Cups rice
3/4        Cup Moong Daal
7           Cups Water
1 tsp      Cumin
2"          ginger
1 tsp      whole black pepper crushed ( not too fine)
10 - 15  cashew nuts
1/2         Stick butter
1 tsp       Salt

Add 7 Cups water to rice and moong daal. Put it on the stove. When water starts to biol, lower the heat and cook it. Cook the rice. Take a pan and add 1/2 stick butter and when butter starts to melt add cumin, grated ginger, crushed pepper and cashew nuts. Saute it for 3 to 5 minutes. Add this to cooked rice and mix it well. Add salt now and mix it. Pongal is ready.