Step-by-Step Instructions

1. 1.Prepare Rice and Dal

   In a bowl, take 1/2 cup of raw rice and 1/2 cup of moong dal. Wash them together 2-3 times until the water runs clear. Drain completely and set aside.

2. 2.Make the Coriander Paste

   In a blender jar, add a handful of fresh coriander leaves, a few curry leaves, and 3 green chillies. Add a little water and grind to a smooth, vibrant green paste. Transfer to a small bowl.

3. 3.Pressure Cook the Pongal

   Add the washed rice and dal mixture to a pressure cooker. Pour in 3 cups of water. Add a pinch of turmeric powder, 1 tsp of salt, the prepared coriander paste, and 1 tsp of ghee. Stir everything to combine.

4. 4.Cook

   Close the lid of the pressure cooker, place the weight on top, and cook on a medium flame for 4 whistles.

5. 5.Rest and Mash

   Turn off the stove and allow the pressure to release naturally, which takes about 8-10 minutes. Once the pressure has settled, open the cooker. Use a ladle or spoon to mash the cooked pongal until it is soft and well-combined.

6. 6.Prepare the Tempering

   In a small pan over low flame, heat 1/4 cup of ghee. Once the ghee melts, add the chopped cashew nuts and fry until they turn light golden.

7. 7.Add Spices and Aromatics

   To the same pan, add 1 tsp of whole peppercorns and 1 tsp of cumin seeds. Roast for a few seconds until aromatic. Then, add 1 tbsp of finely chopped ginger, 1/4 tsp of asafoetida, and a few fresh curry leaves. Sauté briefly and then turn off the flame.

8. 8.Combine and Serve

   Pour the hot tempering over the cooked and mashed pongal in the pressure cooker. Mix everything together thoroughly until the tempering is evenly distributed.

9. 9.Serve

   Serve the hot and delicious Coriander Pongal immediately with coconut chutney and sambar for a complete and satisfying meal.