Recipe to make traditional Pongal

Ingredients:

1 cup raw rice
1/2 cup moong dal (split green gram)
3 cups water
3 cups milk
1-inch piece of ginger, finely grated (optional)
1/4 teaspoon turmeric powder
1/2 teaspoon cumin seeds
1/2 teaspoon black pepper, coarsely crushed
A pinch of asafoetida (hing)
Salt to taste
2 tablespoons ghee (clarified butter)
Cashews and raisins for gar nish (optional)
Freshly chopped coriander leaves for garnish
Instructions:

Dry roast moong dal in a pan on medium heat until it turns golden brown and gives off a nutty aroma. Be careful not to burn it. Remove from heat and set aside.

Wash the rice thoroughly under running water and drain the water.

In a pressure cooker or a large pot, combine the roasted moong dal and washed rice.

Add water, milk, turmeric powder, and grated ginger to the cooker or pot.

Close the pressure cooker with its lid or bring the pot to a boil and then reduce the heat to low. Allow it to cook for about 3 to 4 whistles in the pressure cooker or until the rice and dal are completely cooked and soft. 're using a pot, simmer and cook until the rice and dal are fully cooked and have a porridge-like consistency.

Once the rice and dal are cooked, add salt and mix well.

In a separate small pan, heat ghee over medium heat. Add cumin seeds, crushed black pepper, and asafoetida. Let the spices sizzle for a few seconds, releasing their aroma.

Pour the ghee-spice mixture over the cooked rice and dal mixture. Mix everything together, ensuring the flavors are well incorporated.

If you like, you can garnish the Pongal with roasted cashews and raisins.

Serve hot Pongal in bowls and garnish with freshly chopped coriander leaves.

Pongal is typically served with sambar (a lentil-based vegetable stew) and coconut chutney. Enjoy this delicious and comforting South Indian delicacy with your loved ones!