1/2 cup rice
1/4th cup moong dal
1/2 tsp cumin seeds, lightly crushed
1/4th tsp asafoetida
1 tsp ginger, chopped
Water as required
Salt as required
2 tbsp ghee
1 tsp cumin seeds
1/2 tsp black pepper powder
10-12 curry leaves
Roasting moong dal:
1. Roast moong dal in a small pan till they turn aromatic. Once they turn aromatic, switch off the flame and take them out in a separate bowl.
2. To the same bowl add rice in it. Rinse both the rice and moong dal a couple of times with water.
Cooking rice and lentils:
1. Drain off all the water and add the rice and lentils to the pressure cooker.
2. Further add to it cumin seeds, asafoetida, ginger and salt. Add about 3-3.5 cups of water depending upon the consistency you want.
3. Pressure cook them for 5-6 whistles. Once the pressure settles down, you can check the consistency. If the Pongal consistency is like that of a pulao, then add some hot water to it and mix it very well.
4. Both the rice and lentils should be cooked very well. You can even slightly mash the rice and lentils if you wish to. Keep them aside.
1. In a small pan, heat 2 tbsp ghee. Add to it cumin seeds and splutter them.
2. Next add cashews to it and roast them till they turn golden brown. Add to it black pepper powder and curry leaves. Stir well till the curry leaves turn crisp.
3. Switch off the flame. Pour this entire tempering over the Pongal and mix them well.
4. Cover the Pongal with a lid and keep it aside for 5-10 mins. All the flavors of the tempering gets infused with the Pongal and gets a nice aroma.
5. Serve hot Pongal with coconut chutney or sambhar.