Back to 4 servings Pongal 0.5 cup rice, short grain such as sona masoori or ponni, rinsed 0.5 cup moong dal, split yellow lentils, picked over and rinsed 0.5 teaspoon cumin seeds, lightly crushed 0.125 teaspoon asafoetida (hing) 1 teaspoon ginger, finely chopped or grated 4 cups water, plus 0.5 to 1 cup hot water to adjust consistency 1 teaspoon salt, adjust to taste Tempering 3 tablespoons ghee, plus more to drizzle, if desired 1 teaspoon cumin seeds 1 teaspoon black peppercorns, crushed 2 green chilies, slit lengthwise, optional 10 cashew nuts, halved or whole 10 curry leaves, small to medium leaves
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1 Step 1: Dry-roast the moong dal in a dry pan over low heat, stirring often, until fragrant and lightly golden. Do not brown it. Add the rice to the dal, rinse together and drain well.2 Step 2: Transfer the rice and dal to a pressure cooker. Add the lightly crushed cumin, asafoetida, chopped ginger, salt and 4 cups water. Stir well.3 Step 3: Pressure cook on medium-high heat for 4 to 5 whistles, or about 10 to 12 minutes, until the rice and dal are very soft and mushy. Let the pressure release naturally.4 Step 4: Open the cooker and check the consistency. Add hot water, 0.5 to 1 cup at a time, if it is too thick, and mash lightly with a ladle for a creamy texture. Keep warm.5 Step 5: Heat the ghee in a small pan over medium heat. Add the cumin seeds and let them splutter, then add the crushed black pepper and fry for about 30 seconds.6 Step 6: Add the cashews and fry until light golden, then add the green chilies and curry leaves. Fry until the leaves are crisp and the cashews are golden, about 1 minute. Turn off the heat.7 Step 7: Pour the sizzling tempering over the cooked pongal and mix thoroughly. Cover and rest for 5 minutes so the flavors blend, then serve hot.getsaucepan.com/r/45fa0ed8-a8dc-5009-8215-ca8031f3d201
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