Pongal is a savory and creamy rice dish that is a traditional breakfast in the southern state of Tamil Nadu, India. It is a popular dish during the festival of Thai Pongal which is a Harvest festival. There are two variations of Pongal - Sakkarai Pongal which is sweet and Venn Pongal which is savory. The word Pongal means 'boiling over' or 'overflow' in Tamil.
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Roast the moong dal in a pan until it turns golden brown.
In a pressure cooker, add the roasted dal, rice, turmeric powder, and 3 cups of water.
Cook the mixture on a medium flame for 3 whistles.
Once the pressure has been released naturally, open the cooker and mash the rice and dal mixture.
In a separate pan, heat the ghee and add the cumin seeds, black pepper, and hing.
Add this tempering to the rice-dal mixture in the cooker.
Add milk and salt to the mixture and mix well.
Simmer the Pongal on low heat for 5 minutes.
Serve the Pongal hot with chutney and sambar.