Step-by-Step Instructions

1. 1.Prepare Rice and Dal

   Combine 1/2 cup raw rice and 1/2 cup moong dal in a bowl. Add water and wash them together 2-3 times until the water runs clear, then discard the water.

2. 2.Prepare Coriander Paste

   In a mixer grinder, add 1 cup fresh coriander leaves (washed and cleaned, including stalks), 1 sprig of curry leaves, and 3 chopped green chillies. Add a little water and grind into a smooth, vibrant green paste. Transfer the paste to a small bowl and set aside.

3. 3.Combine Ingredients for Pongal

   In a pressure cooker, add the washed rice and moong dal. Add 3 cups of water (for every 1 cup of combined rice and dal, add 3 cups of water). Add 1/4 tsp turmeric powder, 1 tsp salt, the prepared coriander paste, and 1 tsp ghee. Mix all ingredients gently until well combined.

4. 4.Pressure Cook the Pongal

   Close the pressure cooker with its lid and place the weight on top. Cook on medium flame for 4 whistles. Once done, turn off the stove and allow the pressure to release naturally, which usually takes about 8-10 minutes.

5. 5.Check and Adjust Consistency

   After the pressure has settled, open the cooker. Stir the perfectly cooked rice and dal. If you prefer a softer, gooier pongal, you can add 1 cup of hot water at this stage and mix it in thoroughly.

6. 6.Prepare the Tempering

   Heat a small pan on low flame. Add 1/4 cup ghee. Once the ghee melts, add 1/4 cup chopped cashew nuts, 1 tsp whole peppercorns, and 1 tsp cumin seeds. Roast them until the cashews turn golden brown and the spices release a fragrant aroma.

7. 7.Add Final Tempering Ingredients

   To the roasting mixture, add 1 tablespoon of finely chopped ginger, 1/4 teaspoon of asafoetida (hing), and 1 sprig of fresh curry leaves. Switch off the flame and give it a quick mix.

8. 8.Combine Tempering with Pongal

   Pour the aromatic tempering mixture over the cooked coriander pongal in the pressure cooker. Mix everything together until the tempering is evenly distributed throughout the pongal.

9. 9.Serve

   Serve the hot Coriander Pongal with coconut chutney or a bowl of sambar for a complete and satisfying meal.