Ghee Pongal Recipe

In a pan, dry roast the moong dal on medium flame until it turns golden and gives a nice aroma. (No need to wash before roasting.)

• Wash the roasted dal and rice together once roasted.
• Pressure cook rice and dal with 4 cups of water and a little salt for about 4 to 5 whistles until soft and mushy.

Once pressure releases, open and mash the rice-dal mixture lightly while still hot.

• Heat 3 tablespoons of Sri Saran Krishna Ghee in a small kadai (pan).
• Add cashews and fry till golden. Remove and keep aside.
• In the same ghee, add cumin seeds, pepper, chopped ginger, curry leaves, and hing. Fry for a few seconds till aromatic.

• Pour this seasoning into the cooked rice-dal mixture.

• Add the fried cashews too.

• Add the remaining 2 tablespoons of Sri Saran Krishna Ghee and mix everything well.

• Adjust salt if needed.

• If it looks dry, add a little hot water and mix to keep it creamy.

Serve hot Nei Pongal with coconut chutney and sambar for a perfect Tamil breakfast or even a festive prasadam!