Ingredients

• 1 cup Raw rice
• 1/2 cup Moong dal (split yellow gram)
• 4 cups Water
• Salt to taste

For Tempering:

• 3-4 tbsp Ghee
• 1 tsp Cumin seeds
• 1 tsp Black peppercorns, whole or crushed
• 1/2 inch Ginger, finely chopped
• 1 sprig Curry leaves
• 10-12 Cashews
• A pinch of Asafoetida (hing)

Instructions

1. Dry roast the moong dal until aromatic.
2. In a pressure cooker, combine the roasted moong dal, rice, water, and salt. Cook for 4-5 whistles until everything is soft and mushy.
3. Once the pressure releases, open the cooker and mash the mixture well with a ladle.
4. For the tempering, heat ghee in a small pan. Add cumin seeds and peppercorns.
5. Once the cumin sizzles, add the cashews and fry until golden.
6. Add the chopped ginger and curry leaves. Sauté for a few seconds. Finally, add the asafoetida.
7. Pour this entire tempering over the cooked pongal. Mix everything very well.
8. Serve hot with coconut chutney and sambar.