Pongal

Method

1. 1

   Dry roast moong dal until lightly golden and fragrant.

2. 2

   Pressure cook rice and dal together with 4 cups water for 4 whistles.

3. 3

   Mash the cooked mixture while hot.

4. 4

   Heat ghee, fry cashews until golden.

5. 5

   Add cumin, pepper, curry leaves and asafoetida.

6. 6

   Pour tempering over pongal and mix.

7. 7

   Adjust salt and serve hot with sambar and chutney.