Ven Pongal

Ingredients

• 200 g raw rice, such as sona masuri
• 100 g split yellow moong dal
• 800 ml water
• 1 1/4 tsp salt
• 4 tbsp ghee
• 20 cashews
• 1 1/2 tsp black peppercorns
• 2 tsp cumin seeds
• 1 tbsp finely chopped ginger
• 2 sprigs curry leaves
• 1/4 tsp asafoetida

Before you cook

• Rinse the rice in two changes of water and drain it.
• Crush the peppercorns and cumin together in a mortar to a coarse, uneven grit.
• Peel and finely chop the ginger.

Steps

1. Dry roast the moong dal in a heavy pan over low heat for three minutes, until it smells nutty and a few grains turn pale gold.
2. Tip the roasted dal into a pressure cooker with the rinsed rice.
3. Pour in 800 ml of water and add the salt.
4. Close the cooker and cook on medium heat for five whistles, then let the pressure drop on its own.
5. Open the cooker and mash the rice and dal together with the back of a ladle until soft and porridgey, loosening it with a splash of hot water if it looks stiff.
6. Heat the ghee in a small pan over medium heat and fry the cashews until golden.
7. Add the crushed pepper and cumin and let them crackle for twenty seconds.
8. Add the ginger, curry leaves and asafoetida and fry for another twenty seconds, until the curry leaves go crisp.
9. Pour the whole tempering, ghee and all, over the pongal.
10. Fold it through and taste for salt.
11. Serve hot, with coconut chutney and sambar.