Pongal
Servings
6
Servings
6
Ingredients
Instructions
  1. Peel and grate the fresh ginger piece to get 1 tablespoon of finely grated ginger.
  2. Crush the peppercorns gently to get roughly cracked pepper after keeping aside 1 teaspoon of whole peppercorns.
  3. Wash rice and mung dhal well and add turmeric, 1 tablespoon oil, salt to taste and 4 cups water.
  4. Cook briefly in a pressure cooker or for a longer time in a large dish on the stovetop until the rice and dhal mixture is mushy and well cooked.
  5. Heat the remaining oil and ghee. Add the cumin seeds, curry leaves and grated ginger. When the cumin seeds and curry leaves crackle, add the, asofetidia (hing), cashew nuts, cracked and whole pepper and switch off heat. The cashew nuts should be light brown.
  6. Add the tempered cumin seeds and spice mixture to the cooked rice and dhal.
  7. Serve with a dollop of ghee and chutney of your choice.