Ingredients
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Method
- 1
Rinse the rice and moong dal. Dry fry the dal in a pan for 2 minutes until it smells toasty.
2 min - 2
Put the rice, dal, water and salt in a pan and bring to the boil. Cover and simmer for 25 minutes, stirring now and then, until soft and porridge like.
25 min - 3
Mash lightly with the back of a spoon for a creamy texture, adding hot water if too thick.
- 4
Heat the ghee in a small pan. Fry the cashews until golden, then add the cumin, pepper, ginger and curry leaves for 30 seconds.
- 5
Pour the hot tempering over the pongal and stir in.
- 6
Serve hot with sambar and chutney.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.