Rice Dish - Hot Cashew Pongal(South Indian Speciality)

Hot Cashew Pongal(South Indian Speciality):
Ingredients:
1 cup green gram,2 cups rice soaked in water for 1/2 hour,drained and set aside,1 tsp whole black pepper,1 tsp cumin seeds,1/2 inch piece ginger peeled and minced,1/4 tsp asafoetida/hing,1/4 tsp turmeric powder,8-10 cashew nuts,1 bunch curry leaves,3/4 cup ghee /oil,salt to taste,6 cups water more or less.

Method:
Dry roast the green gram in a pan or kadai over low heat and wash.Then,put it to boil with 5 cups of water and 1/4 tsp turmeric in a large pan or kadai.When 3/4 done,add the rice,Add enough water so that the liquor should float 1 1/2 inch above the rice and gram.Add more water if needed to make up the deficiency.Stir in salt.Cover until all the liquid is absorbed and the rice has been cooked through.Heat ghee in a pan,add black peppercorn,whole cumin seeds,cashew nuts,asafoetida,minced ginger and curry leaves,saute until the cashew nuts start to turn golden,pour the contents of the pan on top of the rice and mix well.Cover and cook on a very slow fire for another 1/2 hour before serving.Serve with pudina or coriander chutney.