Ven Pongal with Black Pepper, Cumin and Ghee

What you need

• 100 g (1/2 cup) split yellow moong dal
• 200 g (1 cup) short-grain white rice, raw, not parboiled; such as sona masuri or ponni
• 1.2 l (5 cups) water
• 1 tsp salt
• 1 tsp black peppercorns
• 5 tbsp ghee, divided
• 15 cashews
• 1 tsp cumin seeds
• 1 tbsp fresh ginger, finely chopped
• 1 sprig curry leaves
• 1/4 tsp asafoetida

Method

Restated from the original video

1. 1

   Toast the dal in a dry, heavy pot over medium heat, stirring, until it smells nutty and a few grains turn golden, 3-4 min.

2. 2

   Add the rice to the dal and rinse them together in several changes of water until it runs nearly clear. Drain.

3. 3

   Return them to the pot with the water and bring to a boil.

4. 4

   Cover and simmer over low heat, stirring every 5 min, until the rice and dal are very soft and falling apart, 30-35 min. Add a splash of hot water if it gets stiff.

5. 5

   Mash lightly with the back of a ladle and stir in the salt. It should be soft and loose, like a thick porridge.

6. 6

   Crush the peppercorns coarsely in a mortar.

7. 7

   Heat 3 tbsp of the ghee in a small pan over medium heat. Fry the cashews until golden, 1-2 min.

8. 8

   Add the cumin seeds, crushed peppercorns, ginger and curry leaves and fry until the leaves crisp, about 30 seconds.

9. 9

   Stir in the asafoetida, then pour the whole tempering over the rice and dal.

10. 10

    Add the remaining ghee and mix well.

11. 11

    Serve hot. It firms up as it cools, so loosen leftovers with a little hot water.

Imported from cookingandme.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.