Pongal

How to Prepare

1. Rinse 5 cups of raw rice and 1.25 cups of moong dal together until the water runs clear.
2. In a pressure cooker, add the rinsed rice and dal mixture with 15 cups of water.
3. Pressure cook for 3 whistles or until the mixture is soft and mushy.
4. In a large pan, heat 5 tablespoons of ghee over medium heat.
5. Add 2.5 teaspoons of cumin seeds
6. 5 teaspoons of black peppercorns, and 20 curry leaves. Sauté until fragrant.
7. Add the cooked rice and dal mixture to the pan. Mix well to combine with the tempering.
8. Add salt to taste and mix thoroughly.
9. Cook on low heat for 5-10 minutes, stirring occasionally, until the pongal reaches a creamy consistency.
10. Garnish with 1.25 cups of roasted cashew nuts and serve hot with coconut chutney and sambar.