Pulgam & Tomato Chutney

Pulgam - Roast ¾ cup of Split Yellow Moong Dal in a pan till golden brown. Soak 1½ cup of Rice along with the Moong Dal in water for 15-20 minutes.

Heat a tbsp of Ghee; saute a tsp of Cumin Seeds, 10-12 Fresh Curry Leaves, ¼ tsp of Whole Black Pepper (optional) for few seconds. Add the drained rice - dal, mix well and saute for few seconds. Add Salt to taste, 4¾ cups of Water and pressure cook for 3 whistles. Garnish with 10-12 Cashewnuts that are lightly fried in ghee till golden.

Tomato Chutney - Clean, blanch, de-skin and puree 3 Tomatoes and keep aside.

Heat a tbsp of Oil in a pan; splutter a tsp of Mustard Seeds, ¾ tsp of Cumin Seeds, ½ tsp of Urad Dal (optional), 10-12 fresh curry leaves. Add a tsp of grated Ginger, 2-3 slit Green Chillis, a pinch of Turmeric Powder and combine. Add the tomato puree and let it cook on medium heat for 3-4 minutes. Add 1½ cup of Water and let it come to a boil. Reduce the heat and cook for another 4-5 minutes. Add a tsp of Jaggery or Sugar, Salt, 2 tsp of Red Chilli Powder; combine and remove from heat. Garnish with few chopped Coriander Leaves.