Khara Pongal (Spicy Moong Dal and Rice pudding)

                        
Dry roast ¾ cup of Moong Dal for 3-4 minutes and pressure cook it along with a cup of Rice in 4 cups of Water for 3 whistles.
Dry roast 1 tsp of Cumin Seeds, ½ tsp of Black Peppercorns and pound them to fine powder. Keep aside.

Heat a tsp each of Ghee and Oil in a pan; splutter a tsp of Mustard Seeds and ½ tsp of Urad Dal till golden brown. Add and saute few Curry Leaves, a broken Red Chilli, 2-3 slit Green Chillies, minced 2 inches of Ginger, 8-10 broken Cashewnuts for 3-4 minutes. Add the cooked rice and moongdal mix, a tsp of Jaggery, a cup of Milk, powdered cumin and peppercorn, a pinch of Turmeric Powder, ½ cup of Grated Coconut and mix well. Cook for 6-7 minutes on low heat, add Salt to taste, a tsp of Lemon Juice and combine. Serve hot with Sambar or chutney.