Raw Rice 1 cup
Moong Dal ¾ cup
Water 3 cups
Salt 1¼ tsp
Turmeric Pd ¼ tsp
Milk ½ cup
Ghee 2 Tbsp
Oil 3 Tbsp
Peppercorns 1½ tsp
Cumin seeds 1 tsp
Curry leaves 1 sprig
Cashew Nuts 10, broken into bits
Wash rice and dal together. Add water, salt, turmeric powder and milk.
Pressure cook over a slow flame for 7 minutes after the first whistle.
Once pressure drops, open cooker and mash the rice with a ladle, while hot.
Coarsely crush peppercorns and cumin seeds. This is only to release their flavours.
Crush or grate ginger.
Heat oil and ghee in a pan. Roast cashews and keep aside.
In the same oil, add peppercorns, cumin, ginger and curry leaves.
Add it to the pongal and mix well. Check for salt. pour in ½ cup hot water and mix well.
Cook for a few minutes.
Add cashew nuts and mix well.