Ingredients:
- 1 cup of rice (short-grain rice like sona masoori works well)
- 1/2 cup of moong dal (yellow split lentils)
- 4 cups of water
- 1/2 teaspoon of turmeric powder
- Salt to taste
- 2 tablespoons of ghee (clarified butter)
- 1 teaspoon of cumin seeds
- 1 teaspoon of black peppercorns
- 1-2 green chilies, slit
- A pinch of asafoetida (hing)
- 10-12 curry leaves
- A small piece of ginger, finely chopped
- Optional: Cashews and raisins for garnish
Instructions:
- Prepare Ingredients:
- Rinse the rice and moong dal together until the water runs clear. This helps remove any dust and excess starch.
- Cook Rice and Lentils:
- In a pressure cooker or a large pot, combine the rinsed rice and dal, water, turmeric powder, and salt.
- If using a pressure cooker, cook for about 3 whistles on medium heat. If using a pot, bring the mixture to a boil, then reduce the heat to low, cover, and let simmer for about 20-25 minutes, or until both the rice and dal are soft and mushy.
- Temper the Spices:
- In a small pan, heat the ghee over medium heat.
- Add the cumin seeds and black peppercorns and sauté until they start to crackle.
- Add the slit green chilies, chopped ginger, curry leaves, and a pinch of asafoetida. Sauté for a few seconds until aromatic.
- Combine and Serve:
- Pour the tempered spices over the cooked rice and dal mixture. Mix well to combine all the flavors.
- If you like, garnish with roasted cashews and raisins.
- Serve hot, typically enjoyed with coconut chutney or sambar.
This pongal is not only delicious but also quite nutritious, making it a great meal option for any time of the day.