Ven Pongal - South-Indian 'Risotto'

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rice - 1 cup

moong dal (split) - 1 cup

salt - 1 teaspoon

ghee (clarified butter) - 1 tablespoon

cumin (jeera) - 1 teaspoon coarsely ground

black peppercorns (melagu) - 1/2 teaspoon coarsely ground

asafetida or hing - a pinch

cashew nuts - 3/4 cup

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