Description: A comforting temple-style pongal made with rice, dal, and black pepper. Offered as prasadam in many South Indian temples.
Ingredients
- Raw rice — 1 cup
- Moong dal — ¼ cup
- Ghee — 3 tbsp
- Black pepper — 1 tsp
- Cumin seeds — 1 tsp
- Ginger (finely chopped) — 1 tsp
- Curry leaves — few
- Salt — as required
- Cashews — 10
Steps
- Dry roast moong dal until light golden.
- Add rice and rinse well. Add 4 cups water and salt.
- Pressure cook for 3 whistles until soft.
- Heat ghee, fry cashews, then add pepper, cumin, ginger, and curry leaves.
- Mix seasoning into cooked pongal and stir well.
- Serve hot with coconut chutney or sambar.
