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Pongal Vada is a flavorful Indian rice dish with aromatic spices and a distinct regional character. This vegetarian preparation is a versatile family side dish that pairs well with curries and raita.
Rinse the rice and moong dal together under cold water until water runs clear, then soak for 20 minutes and drain.
In a heavy-bottom saucepan, combine soaked rice, moong dal, and water. Bring to a boil over medium-high heat, then lower to a gentle simmer and cook uncovered for 15–18 minutes, stirring occasionally to prevent sticking.
Meanwhile, heat 2 tablespoons of ghee in a small skillet over medium heat. Add cashews and fry until golden, then add cumin seeds, black peppercorns, ginger, curry leaves, and asafoetida. Sauté for 1 minute, stirring continuously.
Pour the tempered ghee-spice mixture over the cooked rice and dal. Add salt and stir everything together on low heat for 2–3 minutes to allow the flavors to meld. Adjust the consistency with a splash of water if needed.
Finish with the remaining 1 tablespoon of ghee, cover, and let the Pongal Vada rest for 5 minutes before serving hot.
