I spoke to mom this morning and she told me she is making Pongal for the marghazi season. Sounded divine - it brought me back memories of the pongal prasadam dripping in ghee at the famous Padmanabhaswamy temple. I was inspired to try this fabulous combination right away.
Rice 1 cup
Yellow split moong dal 1/2 cup
Pepper corns 1-2 tbsps
Jeera/Cumin 1 tbsp
Ajwain 1 tsp
Ghee 2 tbsps
Pepper powder 1 tsp
1. Pressure cook the rice and dal together along with pepper corns, jeera, curry leaves, salt dash of ghee,and hing.
2. Heat the remaining ghee on low flame.
3. Roast the cashews in the ghee along with pepper powder, ajwain, hing, and curry leaves.
4. Pour over the ven pongal and mix well.