Pongal

Dry roast the yellow moong dal in a pan over medium heat for 3–4 minutes, stirring continuously, until it turns light golden and smells nutty. This roasting step enhances the flavour of the dal.

Wash the rice and roasted moong dal together under cold water until the water runs clear. Drain.

In a pressure cooker, combine the washed rice and dal with 900 ml water and a pinch of salt. Pressure cook for 4–5 whistles until the rice and dal are completely soft and mushy — pongal should have a porridge-like consistency.

Once the pressure releases, open the cooker and mash the rice-dal mixture with a ladle until it reaches a smooth, thick, flowing consistency. Add a little hot water if it is too thick.

Heat ghee in a small pan over medium heat. Add the cashew nuts and fry for 2–3 minutes until golden. Remove and set aside.

In the same ghee, add the whole black peppercorns and cumin seeds. Let them crackle for 30 seconds.

Add the asafoetida, curry leaves, slit green chillies, and finely chopped ginger. Fry for 1–2 minutes until the curry leaves are crisp and the ginger is golden.

Pour this entire tempering (tadka) over the cooked rice-dal mixture. Add the fried cashews. Stir well to combine.

Season with salt and mix thoroughly. The pongal should be thick, creamy, and well-seasoned. Add more ghee if desired — pongal is traditionally quite rich with ghee.

Serve hot with coconut chutney, sambar, and a side of vada. Pongal is the quintessential Tamil Nadu breakfast and festival dish.