← Nouns Cooking · Indian

Ingredients

• 100 g short-grain white rice
• 100 g Yellow moong dal (split mung beans)
• 850 ml Water
• 1 tsp Salt
• 1 tsp Ginger, finely chopped
• 4 tbsp Ghee
• 1 tsp black peppercorns, lightly crushed
• 1 tsp Cumin seeds
• 10 Cashews, halved
• 1 sprig Curry leaves
• 1 Green chilli, slit (optional)
• 1 pinch Asafoetida (hing) (optional)

Method

1. Dry-roast the moong dal in a heavy pot over medium heat for 3 min, stirring, until it smells nutty and just starts to colour. Add the rice and rinse both together in the pot a couple of times.
2. Add the water, salt and half the ginger. Bring to the boil, then cover and simmer on low for 20–25 min, stirring now and then, until very soft and mushy (or pressure-cook for 4–5 whistles). Mash with the back of a spoon.
3. Heat the ghee in a small pan over medium-low heat. Add the cashews and fry until golden, then the pepper, cumin, curry leaves, chilli, remaining ginger and asafoetida. Let them sizzle for 30 seconds.
4. Pour the ghee mixture into the pongal and stir well. Add a splash of hot water if it is too stiff; it should be soft and spoonable. Serve hot with coconut chutney and sambar.

Tips

• Contains cashews. Most asafoetida contains wheat, so leave it out or use a gluten-free one.
• Pongal sets as it cools; loosen it with hot water or milk when reheating.

Sources

Written in our own words after cross-checking these recipes:

Hebbar's Kitchen Cook With Manali