Vermicelli Pongal

Ingredients:

• Roasted Vermicelli – 1 cup
• Water – 3 cups
• Green Gram Dal – 1/4 cup
• Asafoetida as per taste
• Salt as per taste
• Ghee – 2 tblsp
• Turmeric Powder – 1/4 tsp
• Cashewnuts – 10

For Masala Powder:

• Red Chillies – 2
• Coriander Seeds (Dhania) – 1 tsp
• Cinnamon – 1 small piece
• Cardamom – 2
• Cloves – 2
• Cumin Seeds – 1/2 tsp
• Pepper – 8

Method:

1. Fry the masala powder ingredients using 1/2 tsp of ghee and grind it to a powder.
2. Cook the green gram dal using 1 cup of water until dal splits.
3. Heat ghee in a pan.
4. Add chillies, cinnamon, cloves, cardamom, coriander, cumin seeds and pepper.
5. Fry well and powder it in a mixie.
6. Pour 2 cups of hot water on top of the cooked dal.
7. Add salt, asafoetida, turmeric powder, fried vermicelli, masala powder and 2 tsp of ghee.
8. Close the lid and allow to cook until vermicelli turns soft.
9. Mix well and transfer to a serving bowl.
10. Heat the remaining ghee and fry the cashewnuts till golden brown.
11. Pour it on top of the pongal.
12. Serve hot.