½ cup rice
½ cup moong dal / pesara pappu (you can reduce by one tbsp.)
Cashews as needed (optional)
1 inch ginger, grated or paste or sliced or chopped
1 sprig curry leaves
½ tsp. cumin / jeera
Pinch of hing
½ tsp. pepper corn
1 tbsp. ghee (you can add more)
Turmeric as needed
Dry roast dal till they begin to smell nice. This step is optional
Wash and cook dal and rice with 1 ¾ to 2 cups water and salt till soft. You can cook in pressure cooker or directly in a pot. Adjust the water as needed.
If you desire, you can mash up a bit to get creamy consistency. Let the water evaporate and the rice reach a mushy and creamy stage. It should not be very runny or dry. Add salt and stir.
Heat a pan with ghee, add cashews and fry till golden, set aside, add ginger and fry till it turns aromatic, add cumin & pepper corn ,allow them to splutter, add turmeric and hing
Add this to the pongali, mix and simmer for a minutes. Off the stove.
Serve with chutney or sambar.