Tamil Nadu Pongal Ven Pongal Pepper Ghee Comfort Dish

Ingredients

• 1 cup raw rice
• 1/2 cup split yellow moong dal
• 3 tbsp ghee
• 1 tsp whole black peppercorns — coarsely crushed
• 1 tsp cumin seeds
• 1 tbsp fresh ginger — very finely grated
• 8 curry leaves
• 10 cashews
• 1/4 tsp asafoetida
• 4 cups water
• Salt

Method

1. Wash rice and moong dal together.
2. Pressure cook together with 4 cups water for 4 to 5 whistles until completely soft and the mixture is very thick and porridge-like.
3. Or cook in an open pot on medium-low for 25 to 30 minutes.
4. Mash lightly. The pongal should be thick, soft and the rice and dal should have merged completely. Season with salt.
5. For tempering: heat 3 tbsp ghee in a small pan.
6. Add cumin — sizzle. Add coarsely crushed black pepper — it will pop and sputter.
7. Add asafoetida, curry leaves, grated ginger and cashews. Fry until cashews are golden.
8. Pour the entire tempering over the pongal. Mix well.
9. Serve hot with sambar and coconut chutney.