Pongal - Savory Rice and Lentil Dish

Ingredients

• 1 cup rice
• 1 cup moong dal
• 1 teaspoon black pepper
• 1 tablespoon ginger
• 10 leaves curry leaves
• 3 tablespoons ghee
• 4 cups water
• 1 teaspoon salt
• 2 tablespoons cashews
• 1 whole green chilies

Instructions

1. 1

   Rinse 1 cup of rice and 1 cup of moong dal under cold running water until the water runs clear, about 2-3 minutes.

2. 2

   In a large pot, combine the rinsed rice, moong dal, and 4 cups of water. Add 1 teaspoon of salt. Bring to a boil over medium-high heat.

3. 3

   Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes, or until the rice and dal are soft and fully cooked.

4. 4

   While the rice and dal are cooking, heat 3 tablespoons of ghee in a small pan over medium heat. Add 2 tablespoons of cashews and fry until golden brown, about 2-3 minutes.

5. 5

   Add 1 tablespoon of grated ginger, 10 curry leaves, and 1 whole green chili to the pan. Sauté for an additional 1-2 minutes until fragrant.

6. 6

   Once the rice and dal are cooked, remove them from heat. Stir in the sautéed mixture from the pan, along with 1 teaspoon of black pepper. Mix well to combine.

7. 7

   Serve hot, garnished with additional ghee if desired. Enjoy your Pongal with coconut chutney or sambar.