Step-by-Step Instructions

1. 1.Prepare Pongal Base

   Take 1/2 cup Moong Dal and 1/2 cup Raw Rice. Wash them thoroughly 2-3 times with water. Drain the water completely.

2. 2.Cook Pongal in Pressure Cooker

   Transfer the washed rice and dal to a pressure cooker. Add 3.5 cups of water (using the same cup for measurement). Add 1/4 tsp ghee. Close the lid and cook for 3 whistles. After the whistles, turn off the gas and let the cooker rest for 5-10 minutes without removing the whistle to allow complete cooking.

3. 3.Prepare Gothsu Powder - Roast Ingredients

   Heat 1 tsp oil in a pan on a slow flame. Add 2 tsp Channa Dal, 1.25 tsp Urad Dal, and 8 Red Chillies. Roast them well. Add 1/4 tsp Methi (fenugreek seeds) and 2 tsp Dhaniya Seed (coriander seeds). Continue roasting until fragrant. Turn off the gas and add 1/2 tsp Asafoetida. Mix well. Transfer to a bowl, let it cool, and then grind to a fine powder.

4. 4.Prepare Gothsu - Sauté Vegetables

   Heat 2 tbsp Idhayam Sesame Oil in a pan. Add 1 tsp Mustard Seed and let it splutter. Add 1 sprig Curry Leaf. Add 75g whole Sambar Onions (or chopped). Sauté until light brown. Add 1 chopped Tomato. Add 1/2 tsp Turmeric Powder. Add 1 chopped Brinjal (eggplant, cut into small cubes). Add water to cover the vegetables. Cook on high flame for 5-7 minutes until vegetables are cooked and water has reduced by 3/4.

5. 5.Finish Gothsu Base

   Add 25ml Tamarind Pulp. Add salt to taste. Add 1 tsp Jaggery (optional). Mix well. Add 100g boiled Moong Dal. Add 1 cup water. Bring to a boil. Add chopped Coriander for garnish. The Gothsu should be thicker than Sambar but thinner than Kurma. Turn off the gas.

6. 6.Prepare Pongal Tempering

   Heat 100g Ghee in a pan. Add 1.25 tsp whole Pepper. Let it splutter. Add 3/4 tsp Jeera (cumin seeds). Add 30g chopped Ginger. Add 50g Cashewnut. Sauté until cashews are golden brown. Add 3/4 tsp Asafoetida (gum form, dissolved in 30ml hot water). Add 1 handful fresh Curry Leaf. Sauté until curry leaves are slightly fried but still green. Turn off the gas.

7. 7.Combine Tempering with Pongal and Serve

   Add the tempering mixture to the cooked Pongal. Add salt to taste. Mix gently. Cover the Pongal and let it rest for 20 minutes for the flavors to meld. Serve hot Pongal with Gothsu.