Spicy Poha/Aval Ven Pongal

Ingredients:
1/2 cup moong daal
1 and 1/2 cup poha/aval
1/2 teaspoon whole pepper
1/2 teaspoon cummin
1 tablespoon cashew broken to pieces
1 tablespoon dry coconut
1 table spoon butter
2 teaspoons oil
1 inch grated ginger
4 green chillies slit
Pinch of asofotedia

salt per taste
Water

Method:
In a thick bottom vessel, add 1 teaspoon of oil and roast moong daal. When the moog is almost transparent add 4 cups of water and let the moong cook on medium heat until completely cooked and mashable. If required add more water because each brand of moong daal differs while getting cooked (Faster or slower and some absorb more water). The process takes about 15-20 minutes

Note on Poha:
Wash the Poha only after daal is cooked.
If using thin poha just wash and drain immediately set aside for 1 minute
If using a thick poha wash the poha longer, drain and set aside longer (probably 3 minutes)

Once the daal is cooked, add poha/aval and mix without lumps. If the mixture thickens, add more water. The consistency should be like gruel/soup. Add salt, dry coconut, butter, grated ginger and slit green chillies. Mix and turn off heat.

In a separate pan heat oil and add cashews, pepper and cummin. Fry until cashews turn golden brown. Add asofotedia, turn off the heat and pour it on the Pongal.

To enhance the flavor add more butter

Serve with coconut chutney or cucumber raitha.