Pongal

Ingredients

Salt

to taste

Curry leaves

10-12 leaves

Ginger

1-inch piece, grated

Cumin seeds

1 teaspoon

Black peppercorns

1 teaspoon

Cashews

1/4 cup

Ghee

2 tablespoons

Water

4 cups

Yellow moong dal

1 cup

Rice

1 cup

Instructions

1. Begin by washing the rice and yellow moong dal together under running water until the water runs clear. Soak them in water for 10 minutes to soften.
2. In a pressure cooker, combine the soaked rice and dal with 4 cups of water.
3. Seal the pressure cooker and cook for 4-5 whistles or until the rice and dal are well cooked, soft, and mushy.
4. While the rice and dal are cooking, heat ghee in a separate pan over medium heat. Add the cashews and fry them until they turn golden brown. Remove them from the pan and set aside.
5. In the same pan, add the black peppercorns and cumin seeds, allowing them to sizzle for a few seconds. Then add the grated ginger and curry leaves, sautéing for about a minute until fragrant.
6. Carefully add the cooked rice and dal mixture to the pan with the spices, mixing well to incorporate all the flavors.
7. Season with salt to taste, stirring again to ensure even seasoning.
8. Garnish with the fried cashews and serve hot, optionally pairing with coconut chutney or sambar for a complete meal.