Pongal

Ingredients

• 1 cup raw rice, preferably short-grain
• 1/4 cup split yellow moong dal
• 4 cups water, for cooking rice and dal
• 2 cups water, additional as needed for consistency
• 4 tablespoons ghee
• 1 tablespoon cumin seeds
• 1 tablespoon black peppercorns, coarsely crushed
• 1 tablespoon fresh ginger, minced
• 1 sprig curry leaves
• 2 tablespoons raw cashews, halved
• 1 teaspoon salt, or to taste

Method

1. 1

   Rinse the rice and moong dal together in a bowl until the water runs mostly clear, then drain.

2. 2

   In a dry 6-quart saucepan over medium heat, toast the rinsed rice and dal for 2 minutes, stirring, until lightly fragrant.

   2:00 · Toast rice and dal
3. 3

   Add 4 cups of water and bring to a boil over high heat.

4. 4

   Reduce heat to low, cover partially, and simmer, stirring occasionally, until the rice and dal are very soft and starting to break down, 20 to 25 minutes.

   20:00 · Simmer rice and dal
5. 5

   Stir in up to 2 cups additional water, 1/2 cup at a time, mashing gently with the back of the spoon, until the mixture reaches a soft, porridge-like consistency.

6. 6

   Stir in the salt and set the pongal aside, covered, to keep warm.

7. 7

   In a small skillet over medium heat, melt the ghee.

8. 8

   Add the cumin seeds and crushed peppercorns and sizzle for 30 seconds until fragrant.

   0:30 · Sizzle cumin and pepper
9. 9

   Add the ginger, curry leaves, and cashews and sauté for 1 to 2 minutes until the cashews turn golden.

   1:30 · Toast cashews
10. 10

    Pour the ghee tempering over the pongal and stir to combine thoroughly.

11. 11

    Serve the pongal hot, with coconut chutney or sambar alongside.