A popular south Indian dish.
For 2 Person(s)
- 1 cup(s) white rice
- 1/2 cup(s) green moong dal
- 1 teaspoon(s) finely chopped ginger
- 1/4 teaspoon(s) asafetida (heeng)
- 1 teaspoon(s) whole pepper corns (coarsely crushed)
- 1 teaspoon(s) cumin seeds
- 1 teaspoon(s) black pepper powder
- 1 pinch(es) turmeric powder
- 1 tablespoon(s) curry leaves, chopped
- 2 tablespoon(s) halved cashew nuts (optional)
- 3 tablespoon(s) ghee to add to pongal after it is ready (optional)
- 1 tablespoon(s) more ghee to add to pongal after it is ready (optional)
- 1 teaspoon(s) salt, or as desired
- Heat a pan on medium heat and roast the moong dal until a lightly roasted aroma is released. Don’t let it turn brown.
- Wash rice and mix with the roasted dal.
- In a pot add 4 & 1/2 cups (3 times the quantity of rice and dal) of water and salt to taste.
- Boil then simmer till the water is absorbed and rice and dal are slightly over cooked. Shut the heat off.
- Place a small pan on medium heat; add ghee and roast the peppercorns for a few seconds. Add cumin seeds, ginger, curry leaves, pepper powder, asafetida, turmeric powder and sauté for a few more seconds. Turn off heat and set aside.
- Now heat ½ teaspoon of ghee in a small pan and roast the cashew nuts until golden and crisp.
- Add the roasted spices and the cashew nuts to the rice-dal mixture. Add the remaining ghee and mix till the spices have blended well into the rice.