Keerai Pongal

Ingredients:Ponni Rice or Basmati rice - 1 cupMoong dal - 1/2 cupChopped spinach - 1/2 cupSalt - to tasteTo temper;Ghee - 2 tbspnsCumin seeds - 1/2 tspPepper - 1 tspCashews - 5Grated ginger - 1 tbspnCurry Leaves - a fewMethod:In a skillet fry the moong dal on medium heat till aroma rises. Wash the moong dal and the rice thoroughly and combine with chopped spinach and salt with 3 1/2 to 4 cups wate

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