Pongal

🛒 Ingredients

• Raw Rice 70 g · 252 kcal
• Moong Dal (Split Yellow Lentils) 35 g · 119 kcal
• Ghee (Clarified Butter) 15 g · 135 kcal
• Cashew Nuts 7 g · 39 kcal
• Fresh Ginger 5 g · 4 kcal
• Green Chilies 3 g · 1 kcal
• Cumin Seeds 1 g · 4 kcal
• Whole Black Peppercorns 1 g · 3 kcal
• Curry Leaves 1 g · 1 kcal

👨‍🍳 Instructions

1. Wash and rinse the raw rice and moong dal together a few times until the water runs clear; drain and set aside.
2. In a pressure cooker, combine the washed rice and dal with approximately 3.5 cups (840ml) of water and the salt; cook for 3-4 whistles on medium heat.
3. Once cooked, mash the mixture gently with the back of a spoon to achieve a creamy, mushy consistency; keep covered.
4. In a small pan, heat the ghee over medium heat, then add cashew nuts and fry until golden brown; remove the cashews and set aside.
5. In the same hot ghee, add cumin seeds, whole black peppercorns, grated ginger, green chilies, and curry leaves; sauté until fragrant.
6. Pour this tempering mixture over the mashed rice and dal, add the fried cashews, and mix well.
7. Serve hot, optionally with coconut chutney or sambar.