Pongal is a popular South Indian comfort food made from rice and yellow moong lentils, cooked and mashed together, then seasoned with black pepper, cumin, ginger, and ghee-roasted cashews and curry leaves. There are two types of Pongal, namely, Sakkarai Pongal which is sweet and Ven Pongal which is savory. This dish is traditionally cooked in earthen pots during the Tamil harvest festival of Pongal, which falls in mid-January. It is often served with Sambar and Coconut Chutney.
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1 inch piece
Rinse the rice and lentils until water runs clear, then drain.
In a pressure cooker, add the rinsed rice, lentils, and 3 cups of water. Cook for 3-4 whistles.
Once the pressure is released, open the cooker and mash the cooked rice and lentils slightly.
Heat the ghee in a pan and fry the cashews until golden.
Add cumin seeds, black pepper, and grated ginger to the pan. Stir until the spices are fragrant.
Add curry leaves and fry for a few seconds.
Mix the cooked rice and lentils with the ghee-spice mixture.
Add salt to taste.
Serve hot with Sambar and Coconut Chutney.