- 1 cup rice
- 1/2 cup yellow lentils
- 2 tbsp clarified butter (ghee) or regular unsalted butter
- 1/2 tsp cumin seeds
- 1/2 tsp crushed peppercorns
- 5-6 curry leaves (fresh or dried)
- 1/2 tsp asafetida
- 1 tsp grated or finely chopped ginger
- 10 cashew nuts
- 1 green chili (optional)
- salt to taste
How to make Pongal
Here is a tip for a beautiful presentation of the dish:
Fill a small bowl to the top with pongal and press down lightly. Cover the bowl with the breakfast plate and turn it all upside down. Now you have the bowl sitting upside down on the plate. Gently lift it to reveal a professional looking dome-shaped breakfast pongal.
For many people, this hearty recipe might not be suitable for breakfast time. No problem, have it for brunch, lunch, as an afternoon snack or as part of your dinner.