Pongal

Difficulty Rating 1


1½ cup rice
1 cup moong dal
2 TBsp ghee or oil
1 tsp cumin seeds
½ tsp black peppercorn (optional)
1 tsp salt
½ cup cashews (dry roasted)
7 cups water
2 cups milk (or water if you prefer)


1. In a medium to large pot, heat the ghee or oil on medium heat. Add and roast cumin seeds, peppercorns (you can also add a few curry leaves if you like) until they splutter.  

2.  Add moong dal and toast to a golden color, constantly mixing. 

3. Stir in the rice. Pour water and milk and stir in salt. Cover the pot with lid and cook on high heat. Wiat for the water to begin to boil and then, remove the lid. Mix once and partially cover with a lid, leaving a gap for water vapor to escape.

4. In about 5 minutes everything will start to come together and double in volume. Turn off the heat, and stir in the cashews. Close the lid fully and let everything sit for about 10 minutes so that the rice and dal can absorb the remaining liquid. The consistency can vary from something resembling a thick soup to a creamy porridge, but never like a tight hard ball. In order to not overcook, turn off heat early.

Serve with chutney, Aloo kurma or a cup of yogurt.