Pongal

Steps

• 1

  Heat a pan on slow heat: add 1/4 tsp of ghee and roast the yellow moong dal until a lightly roasted aroma is released. Dont let it turn brown

• 2

  Add rice and mix with the roasted dal. For few seconds. Turn off heat and wash the rice daal mixture: Add 51/2 cups of water and salt to taste. Add 2 green chillies and chopped 1/2 inch ginger. Add few drops of oil to the rice. Cook using the pressure cooker method or in an instant pot.

• 3

  Now heat 1/2 teaspoon of ghee in a small pan and roast the cashew nuts until golden and crisp.

• 4

  When rice is cooked, prepare the seasoning. Place a small pan on medium heat; add the oil when heated add cumin seeds, ginger, curry leaves, pepper powder, asafoetida . Turn off heat

• 5

  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.

• 6

  Ghee enhances the flavor of this dish. Serve hot with ghee and Sambar or Coconut Chutney or Brinjal Kotsu.