Here's a recipe for Pongal, a popular South Indian dish made with rice and lentils:
Ingredients:
- 1 cup raw rice
- 1/4 cup split yellow moong dal (split yellow lentils)
- 4 cups water
- 2 tablespoons ghee (clarified butter)
- 1 teaspoon cumin seeds
- 1 teaspoon whole black peppercorns
- 1 tablespoon grated ginger
- A pinch of asafoetida (hing)
- 10-12 cashew nuts
- 10-12 curry leaves
- Salt to taste
Instructions:
- Rinse the rice and moong dal together under running water until the water runs clear. Drain and set aside.
- In a pressure cooker or a heavy-bottomed pot, add the rinsed rice and moong dal along with 4 cups of water. Add salt to taste.
- Pressure cook on medium heat for 3-4 whistles or cook in a pot until the rice and dal are soft and well-cooked. Set aside.
- In a separate pan, heat ghee over medium heat. Add cumin seeds, black peppercorns, grated ginger and asafoetida. Sauté for a minute until fragrant.
- Add cashew nuts and curry leaves to the pan. Sauté until the cashews turn golden brown.
- Pour this tempering mixture into the cooked rice and dal mixture. Mix well to combine all the flavors.
- Adjust the consistency of the Pongal by adding more water if needed. It should have a slightly thick, creamy texture.
- Check for salt and adjust if necessary.
Your homemade Pongal is now ready to be served. Traditionally, it is served hot with sambar, coconut chutney, or ghee on top. Enjoy this comforting and delicious South Indian dish.
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