Ven Pongal

Dry-roast the mung dal in a heavy-bottomed pot for 2–3 minutes over medium heat, until it turns lightly golden and smells nutty. Add the rice, rinse both together until the water runs clear, and drain well.

Transfer the rice and mung dal to a pressure cooker or a pot, add water, salt, and ginger. In a pressure cooker, cook for 3–5 whistles; in a pot, bring to a boil, cover, and simmer over low heat for 25–30 minutes, until the grains are fully cooked and soft.

Once the pressure has released naturally, open the cooker and stir the mixture. The ven pongal should be soft and creamy; if it's too thick, add a little hot water and heat through for another 2 minutes.

For the tempering, melt the ghee over medium heat. Add the cashews and fry until lightly golden, then transfer them to a plate to prevent overcooking.

In the same ghee, heat the cumin and coarsely crushed black pepper for 20–30 seconds, until they start to sizzle. Add the asafoetida, curry leaves, and green chili, and fry for another 20 seconds.

Pour the hot tempering over the rice-and-lentil base, add back the cashews, and mix thoroughly. Adjust the consistency with hot water if needed.

Serve the ven pongal immediately, hot, with coconut chutney or sambar, if desired.