Step-by-Step Instructions

1. 1.Prepare Rice and Moong Dal

   Wash 1 cup of rice and 1 cup of moong dal thoroughly. Soak them in water for 1 hour.

2. 2.Pressure Cook Rice and Dal

   Transfer the washed and soaked rice and moong dal into a pressure cooker. Add 4 cups of water. Close the pressure cooker lid and cook for 4 to 5 whistles until the rice and dal are soft and well-cooked.

3. 3.Mash the Cooked Mixture

   Once the pressure is naturally released from the cooker, open the lid. Mash the cooked rice and dal mixture well with a spatula until it reaches a soft, Pongal-like consistency.

4. 4.Prepare the Tempering

   Heat a pan and add 4 tablespoons of ghee. Once the ghee melts, add 1/4 teaspoon of mustard seeds and 1/2 teaspoon of cumin seeds. Let them splutter.

5. 5.Add Aromatics and Spices

   Add finely chopped ginger, 2 dried red chillies, and curry leaves. Sauté for a few seconds.

6. 6.Fry Cashews and Chillies

   Add 10 sliced cashews and fry until they turn light golden brown. Then, add 4 slit green chillies, 1/4 teaspoon of asafoetida, and 1 teaspoon of crushed black pepper along with 10 whole black peppercorns. Sauté until fragrant.

7. 7.Combine with Pongal

   Add salt to taste to the tempering mixture and mix well. Then, add the cooked Pongal mixture to the pan with the tempering. Mix everything thoroughly until the tempering is evenly distributed throughout the Pongal.

8. 8.Adjust Consistency and Serve

   If you prefer a looser consistency, add a little water and cook for another 2 minutes, stirring continuously. Once done, turn off the stove. Serve the delicious Ghee Pongal hot.