Time to cook
A delicious South Indian porridge-like dish that is made with rice, yellow moong lentils, and a few flavorful spices.
Short Grain White Rice
Yellow Split Moong Dal
Pure Cow Ghee
Clean moong dal from any impurities.
Then heat a small pan or a small kadai and add the moong lentils. On a low heat, stirring often roast the moong dalneeds till they become fragrant. The moong dal only need to be roasted till it becomes fragrant.
Add rice and roasted moong dal into a bowl.
Rinse both rice and roasted moong dal a couple of times with water.
Drain very well and then add them to a pressure cooker.
In a pressure cooker add cumin seeds (jeera), asafetida (hing), chopped ginger, and salt.
Add water water according to your consistency. Pressure cook on medium to high heat for 7 to 8 whistles or 11 to 12 minutes.
Allow the pressure cooker to release pressure naturally before opening the lid. If the pongal has a consistency like that of pulao, then add hot water and mix very well. Both the rice and the moong dal should be cooked very well. If cooked well, then cover with the lid and keep aside.
In another small pan, heat the ghee.
Add the cumin seeds (jeera). Let them splutter.
Then add the cashews. Fry until the cashews become light golden.
Once they begin to get light golden, then add black peppercorns and 10 to 12 curry leaves. Stir very well and fry until the curry leaves become crisp. The black pepper should also be fried well.
Now pour this entire tempering on the pongal. Mix very well.
Cover with the lid and keep ven pongal aside for 5 to 6 minutes. This allows the tempering flavors to infuse with the pongal and the aroma to stay in.
Then remove the lid and serve hot.