Pongal

Ingredients.

1. Raw Rice - 1glass
2. Yellow dhal / green gram dhal ( small yellow split ones )  -  1/4 glass. 
3. Ghee - 2 spoons optional
4. Oil - 2 spoons
5. Jeera - 1spoon
6. Pepper powder coarsely ground - 1spoon
7. Ginger - 1.5inch deskinned and grated. 
8. Curry leaves if available - 8 -10 washed. 
9. Parsley Leaves / coriander - 5/6 stems, cut it in small. 
10. Coconut grated optional - 1spoon
11. Turmeric ( for karnataka style) -optional 
12. Hing / asafoetida - 1-2 pinch
13. Green chillies - 1 slit at top. Optional. 

Preparation method :
Wash rice once in a vessel and soak it in water for 5mins .
Take green gram dhal and dry fry in a pan for few secs until light brown and put it along with rice. You can also add without frying dhal. 
In a cooker, take about 4.5 glasses of water and keep it for boiling.
Once water is hot,  add rice and dhall,  after straining water. 
Parallely, in another stove,  heat a pan,  pour oil and/ or ghee .
Add green chilly,  jeera ( cumin seeds)  , pepper powder,  grated ginger , curry leaves,  parsley leaves,  hing .
Saute for a min and transfer to the water containing rice and d
hall. 
Add required salt. 
( For Kannada style,  add grated coconut and turmeric powder, so that you can have even without coconut chutney). 
Close the cooker lid and keep for a whistle. Simmer for 5mins and put off fire. 
Once gas released,  remove the weight slowly and open the lid. Pour some ghee and kicking and keep for serving.
Side dish :
Coconut chutney 
Or
Pickle 
Or 
Peanut powder