Pongal Vada

Here is what we need:

For Pongal:
Rice - 1 cup
Pesara pappu (Moong dal) - 1/2 cup
Miriyalu (Pepper corns) - 10
Cashew nuts - 10
Jeera - 2 tsps
Ghee - 2 tbsps
Ginger - small piece
Green chilly - 1
Aavaalu (mustard seeds) - 1 tsp
Ingua (Asafoetida) - a pinch
Milk - 2 tbsps
Curry leaves - few
Water to cook

Method:

• Add dal to rice and cook in pressure cooker.
• Grind 1 tsp jeera, ginger, 5 pepper corns & green chilly to paste.
• Heat ghee in kadai. Fry cashews, 1 tsp jeera, mustard seeds, asafoetida, curry leaves & 5 pepper corns. Finally add above paste and fry for 2 mins.
• Add boiled rice n dal mixture to it.
• Add salt to taste, 2 tbsps milk & water to get required consistency.

For Vada:
Minapappu (Udad dal) - 1 cup (soaked for 2 hrs)
Ginger - small piece
Green chillies - 3
Oil to fry
Salt to taste

Method:

• Grind soaked dal into fine paste.
• Add ginger and green chillies paste to it. Also add salt to taste.
  
• Take a small portion of dough on a plastic sheet and flatten little using wet fingers to form a circle. Insert a hole in center and deep fry in hot oil.