By Vidushi Singh
This traditional South Indian dish is a delectable combination of rice, lentils, and ghee, seasoned with aromatic spices.
1 cup rice 1/4 cup split yellow moong dal 3 cups water 2 tbsp ghee (clarified butter) 1 tsp cumin seeds 1 tsp black peppercorns 1/2 inch ginger 8-10 cashew nuts A few curry leaves Salt to taste
Rinse the rice and lentils with water and Drain aside. Take a pressure cooker or add the rice, lentils, and water.
Now Cook the rice and lentils until soft. In a pan, heat the ghee over medium heat.
Add the cumin seeds, black peppercorns, grated ginger, cashew nuts, and curry leaves.
Sauté well. Pour the ghee and spice mixture over the cooked rice and lentils. Mix well to combine all the flavors.
Add salt to taste and adjust the seasoning if needed. Serve the Ghee Pongal hot!