Pongal Festival Rice (South Indian Rice and Moong Dal)

• 200 g Long-grain white rice
• 100 g Moong dal
• 1 ¼ tsp Fine sea salt
• 2 tbsp Ghee
• 1 tsp Cumin seeds
• 1 tsp Black peppercorns
• 15 g Ginger root, peeled
• 1 pinch Asafoetida
• 12 leaves Fresh curry leaf
• 40 g Cashew nuts
• 1.1 liters Water

1. Rinse the rice and moong dal in a colander under cold running water until the water runs mostly clear. Tip into a large pot and add the water and fine sea salt. Bring to the boil, then reduce to a gentle simmer.
2. Simmer, stirring every few minutes, until the rice and dal are very soft and the mixture looks creamy and porridge-like. If it thickens too quickly, add a splash more water and keep simmering. Lightly mash a few spoonfuls against the side of the pot to help it turn creamy.
3. While the pongal simmers, lightly crush the black peppercorns in a mortar and pestle. Finely grate the ginger root. Keep both ready by the hob.
4. In a small saucepan, heat the ghee over a medium heat. Add the cumin seeds and cook until they sizzle and smell toasted, about 30 to 60 seconds. Stir in the cashew nuts and cook until pale golden.
5. Add the crushed black peppercorns, ginger, asafoetida and fresh curry leaf to the ghee, and cook for 20 to 30 seconds until fragrant. Immediately pour the tempering over the cooked pongal and stir well. Rest for 2 minutes, then serve hot.

Made this recipe? Rate it — a comment is optional.