Ingredients:

For the Pongal:

• 1 cup raw rice
• 1/2 cup moong dal (split yellow gram)
• 6 cups water
• 1/2 teaspoon turmeric powder
• Salt to taste

For the Tempering:

• 2 tablespoons ghee
• 1 teaspoon black peppercorns
• 1 teaspoon cumin seeds
• 10-12 cashew nuts
• 10-12 curry leaves
• 1-inch piece of ginger, finely chopped
• A pinch of asafoetida (hing)

Instructions:

1. Preparation:
   • Wash the rice and moong dal thoroughly until the water runs clear.
   • Drain and set aside.
2. Cooking the Rice and Dal:
   • In a large pressure cooker or pot, combine the washed rice and moong dal.
   • Add 6 cups of water, turmeric powder, and salt.
   • If using a pressure cooker, cook for about 4-5 whistles until the rice and dal are soft and mushy. If using a pot, bring to a boil, then reduce heat and simmer until the rice and dal are soft, stirring occasionally to prevent sticking. This may take around 30-40 minutes.
3. Preparing the Tempering:
   • While the rice and dal are cooking, heat the ghee in a small pan over medium heat.
   • Add the black peppercorns and cumin seeds. Let them sizzle for a few seconds.
   • Add the cashew nuts and fry until they turn golden brown.
   • Add the chopped ginger, curry leaves, and asafoetida. Sauté for a few seconds until fragrant.
4. Combining:
   • Once the rice and dal mixture is cooked and mushy, add the tempering to it.
   • Mix well to combine all the flavors.
   • If the mixture is too thick, you can add a little hot water to reach your desired consistency.
5. Serving:
   • Serve the Pongal hot, garnished with additional ghee if desired.

Tips:

• For a richer flavor, you can add a tablespoon of freshly grated coconut to the tempering.
• Adjust the quantity of black peppercorns according to your spice preference.
• Pongal pairs well with coconut chutney, sambar, or a simple pickle.
• If you prefer a creamier texture, add a little more ghee and mix well before serving.