Ven Pongal Rice

Method

1. 1

   Wash dal and rice: Wash 1 cup raw rice and half cup moong dal together in several changes of water. Soak 15 minutes. Drain.

2. 2

   Heat ghee: Heat 3 tbsp ghee in a heavy-bottomed pot or pressure cooker.

3. 3

   Fry cashews: Fry 15 cashews in the ghee until golden. Remove and set aside for garnish.

4. 4

   Add whole spices: Add 1 tsp cumin seeds and a pinch of black peppercorns to the ghee. Fry 30 seconds until popping.

5. 5

   Add green chilli and ginger: Add 2 slit green chillies and 1 tsp grated ginger. Fry 1 minute.

6. 6

   Add drained rice and dal: Add the soaked and drained rice-dal mixture. Toss well to coat with ghee.

7. 7

   Add water: Add 4.5 cups warm water and 1.5 tsp salt. Bring to a full boil.

8. 8

   Pressure cook: Cover and pressure cook for 3 whistles. Or cover tightly and cook on very low heat for 20-25 minutes.

9. 9

   Finish with ghee: Open the cooker. Stir well — ven pongal should be soft and slightly mushy. Add 2 more tbsp ghee and stir vigorously.

10. 10

    Serve: Top with fried cashews, a crack of black pepper and fresh curry leaves. Serve hot with coconut chutney and sambar.