Ven Pongal (வெண் பொங்கல்) — South Indian rice and lentil porridge with black pepper

• 200 gsona masoori rice (rinsed until water runs mostly clear)
• 100 gsplit yellow mung dal (moong dal) (rinsed)
• 1200 mlwater (plus 200 ml extra if needed for consistency)
• 8 gfine sea salt (about 1 1/4 tsp)
• 30 gghee (about 2 tbsp)
• 6 gwhole black peppercorns (coarsely crushed, about 2 tsp)
• 4 gcumin seeds (about 1 1/2 tsp)
• 12 gfresh ginger (finely chopped, about 1 tbsp)
• 10 leafcurry leaves (fresh leaves)
• 20 gcashews (whole or halved)
• 0.5 tspasafoetida (hing) (use gluten-free hing if needed)

Instructions

1. 1

   Rinse the rice and split mung dal separately until the water runs mostly clear. Drain well, then combine them in a heavy pot or pressure cooker insert so they cook evenly.

2. 2

   Add 1200 ml water and the salt to the rice-dal mixture and stir to distribute the grains. Bring to a boil, then reduce to a steady simmer and cover; cook for 20–25 minutes, stirring every 5 minutes to prevent sticking and to help the porridge turn creamy.

3. 3

   When the rice and dal are very soft, mash lightly with the back of a spoon until the texture is thick and porridge-like. If it looks dry or too stiff, add up to 200 ml hot water in small additions and simmer 2 minutes more to loosen it.

4. 4

   In a small pan, melt the ghee over medium heat until it shimmers but does not smoke. Add the cashews and fry for 60–90 seconds, stirring, until they turn light golden and smell nutty.

5. 5

   Add cumin seeds and crushed black pepper to the ghee and cook for 20–30 seconds until fragrant. Stir in the chopped ginger, curry leaves, and asafoetida, then cook 20 seconds more so the ginger loses its raw edge and the leaves crisp slightly.

6. 6

   Pour the hot tempering (ghee and spices) over the cooked pongal and mix thoroughly so every spoonful is perfumed with pepper and cumin. Simmer uncovered for 2 minutes, then rest 3 minutes before serving so the texture settles into a soft, spoonable consistency.