Pongal is a traditional South Indian dish made from rice and yellow moong dal, lightly seasoned with cumin and black pepper, and garnished with cashews and ghee. It is commonly served as a comforting meal during breakfast or lunch, and is especially popular during the Pongal festival in Tamil Nadu.
Rinse the rice and moong dal and soak them together in water for about 30 minutes.
Drain the rice and dal, and transfer them to a pressure cooker.
Add 4 cups of water, turmeric, and salt to the cooker. Mix well.
Cook under pressure for about 3 whistles or until the rice and dal are soft and mushy.
In a separate pan, heat ghee and add the cumin seeds and black peppercorns.
Once the seeds start to splutter, add the diced ginger and curry leaves. Fry for a minute.
Add the sliced cashews and roast until golden.
Pour this tempering over the cooked rice and dal mixture in the cooker.
Mix well, ensuring the tempering is evenly distributed.
Serve hot, garnished with additional ghee if desired.
