Classic South Indian Ven Pongal
"Experience the ultimate South Indian soul food: a buttery, aromatic blend of tempered spices and creamy lentils that warms you from the inside out."
Instructions
Rinse the rice and yellow moong dal thoroughly under running water until the water runs clear. Drain well.
Place a large, heavy-bottomed pot over medium heat. Add the moong dal and dry-roast, stirring constantly, for about 5 minutes until lightly golden and fragrant.
Add the rinsed rice to the pot and stir for about 1 minute, allowing the grains to lightly toast with the dal.
Pour in the water and season with salt. Bring the mixture to a rolling boil.
Reduce the heat to low, cover, and simmer for 20–25 minutes, stirring occasionally, until the rice and dal are very soft and the texture becomes creamy and porridge-like.
In a small pan, heat the ghee over medium heat. Add the cumin seeds, black pepper, and grated ginger, and sauté for about 1 minute until aromatic.
Add the cashews and fry until golden brown.
Immediately pour the hot ghee mixture over the cooked pongal and stir well to evenly distribute the flavors.
Garnish with chopped fresh cilantro if desired and serve hot.