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Simple yet aromatic, Pongal is a traditional Indian rice preparation with authentic spicing. This vegetarian dish is a family kitchen staple that adds variety and flavor to everyday meals.
Rinse the rice and moong dal together several times until the water runs clear, then drain well.
In a large pot, combine washed rice and moong dal with 4 cups water. Bring to a boil on medium-high heat, then cover and simmer on low for 20–25 minutes until both are soft and creamy.
While the rice-dal mixture simmers, heat ghee in a small pan over medium-low. Add cashews and roast until golden, then remove and set aside.
Add cumin seeds, black peppercorns, chopped ginger, and curry leaves to the same ghee. Sauté for 1–2 minutes until fragrant and the cumin crackles.
Stir seasoning mixture and salt into the cooked rice-dal pot. Add roasted cashews, gently mix, and cook for an additional 2–3 minutes so flavors meld. Serve hot.
