Ingredients
- Rice 1 cup
- Yellow moong dal 1/4 cup
- Water 4 cups
- Coriander leaves 1 full bunch
- Ginger 1-inch piece
- Green chillies 2
- Turmeric powder a pinch
- Lemon juice 2 drops
- Water 1 cup
- Peanut oil 1/2 tablespoon
- Salt 1/2 tablespoon
- Ghee 1/2 tablespoon
For Tempering
- Ghee 2 tablespoons
- Cashews as needed
- Black pepper 1½ teaspoons
- Cumin seeds 1 tablespoon
- Curry leaves few
- Asafoetida a pinch
Instructions
- Wash rice and moong dal together and soak for 30 minutes.
- Grind coriander leaves, ginger, green chillies, turmeric powder, lemon juice, and 1 cup of water into a smooth mixture.
- ️ In a pressure cooker, add the soaked rice and dal along with 4 cups of water.
- ️Add the ground coriander mixture; bring to a boil
- ️Add peanut oil, salt, and 1/2 tablespoon ghee. Mix well.
- ️ Close the cooker and pressure cook for 4 whistles on medium flame.
- ️ Once pressure releases naturally, open the cooker and mash the pongal well to a soft, creamy consistency.
- ️ Heat 2 tablespoons of ghee in a pan. Add cashews and pepper fry well
- ️ Add cumin seeds, curry leaves, and a pinch of asafoetida; Roast
- ️ Pour this tempering over the pongal and mix gently.
- ️ Serve hot with coconut chutney or sambar
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