A savory, mushy porridge of rice and moong dal from Tamil Nadu, cooked soft and finished with a ghee tempering of black pepper, cumin and cashews. A temple-food classic, usually paired with sambar and coconut chutney.
Dry roast rice and dal
Dry roast the rice and moong dal together in a pot over low heat until lightly warmed through and fragrant, without letting them brown.
3 minSimmer until mushy
Add the water and salt, and simmer, stirring occasionally, until the rice and dal are completely soft and have broken down into a thick porridge.
Temper the ghee
In a small pan, heat the ghee and add cumin, crushed pepper, cashews, curry leaves, ginger and asafoetida, and fry until the cashews turn golden.
2 minFinish
Pour the tempering over the cooked pongal, mash it lightly with the back of a ladle to loosen it, and serve hot.
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