Pongal and Upkari

Ingredients

Pongal 1 tbsp oil or margarine 1 cup moong daal 1 cup brown basmati rice 1 tsp cumin seeds 1 tsp mustard seds 4 cups water 1 tsp Black Pepper 3-4 chopped green chilli 2 tbsp dry coconut flakes ½ tsp turmeric powder 1 tsp salt (or to taste) 4-6 curry leaves ¼ cup cashews

Upkari 1 tbsp oil or margarine 1 tsp mustard seed 1 tsp cumin seed 1 tbsp urid daal 1 tbsp chana daal 1 tsp salt 2 pounds mixed vegetables Cayenne pepper to taste

Directions

1. In a saucepan, heat oil or margarine over medium-low heat. 2. Rinse moong daal and the rice and set aside. 3. Add cumin seeds and mustard seeds. 4. When the mustard seeds start to crackle, add the moong daal and rice and fry for a minute. 5. Add water and remaining ingredients except cashews. 6. Bring to a boil, stirring occasionally, and then cover and simmer for as long as the rice needs to cook.

1. In a saucepan, heat oil or margarine over medium-low heat. 2. Add mustard, cumin, daal, and toast for 5-10 minutes, stirring occasionally and being careful to avoid scorching. 3. Add salt, vegetables, and cayenne pepper, and sauté until vegetables are cooked (time varies depending on what sort of vegetables).  Serve together and garnish with cilantro, cashews, raisins, etc.