VEN PONGAL / Khara Pongal, Ghee Pongal
My first memory of eating this was at the famous Tirupati Temple, as their prasad / offering (the equally famous jumbo laddu was taken home 
).
The dish is similar to khichdi / risottto in’ texture, but with the added crunch of a tempering.
Lentils and rice are cooked first, and then a generous tempering of curry leaves, cumin, mustard, asafoetida, green chillies, and cashews is added. (The prasad version did not have any chillies, nor the turmeric I added by habit.)
Absolutely delicious! Comfort food for sure
