Ingredients

• Raw rice (pacharisi)1 cup
• Yellow moong dal (paasi paruppu)½ cup
• Water4 cups
• Sree Kumaran A2 Desi Cow Ghee3–4 tbsp
• Whole black pepper1 tsp
• Cumin seeds (jeeragam)1 tsp
• Fresh ginger, grated1 tsp
• Cashew nuts10–12
• Curry leaves1 sprig
• Asafoetida (perungayam)¼ tsp
• Saltto taste

Method

1. Dry roast the moong dal in a heavy pan on medium heat until it turns light golden and releases a warm, nutty aroma. Set aside to cool.
2. Wash the rice and roasted dal together in two changes of water. Combine in a pressure cooker with 4 cups of water and salt.
3. Pressure cook for 5 whistles on medium heat, then allow the pressure to release naturally. The rice and dal should be completely soft and slightly overcooked — this is intentional.
4. Open the cooker and mash the rice-dal mixture gently with the back of a ladle until it comes together into a creamy, flowing consistency. Add a little hot water if it feels too thick.
5. In a separate small kadai, heat 2 tablespoons of A2 ghee on medium flame until it shimmers. Add the cashews and fry until golden. Remove and set aside.
6. In the same ghee, add black pepper and cumin. Let them splutter for 30 seconds. Add ginger, curry leaves, and asafoetida. The kitchen should fill with fragrance.
7. Pour this tempering over the pongal and stir well. Top with the fried cashews and an extra spoonful of A2 ghee poured directly over the top just before serving.
8. Serve immediately with coconut chutney and sambar, or simply with pickle and pappad as our grandparents did.