Cooking Mode: Pongal

Step 1 of 5

Roast yellow lentils until fragrant, then pressure cook with rice, water, and salt for 5 whistles until very soft.

Step 2 of 5

Mash cooked rice and lentils slightly.

Step 3 of 5

Heat ghee in a pan, roast cashews until golden, then add cumin seeds, crushed black pepper, ginger paste, and curry leaves.

Step 4 of 5

Pour tempering over warm cooked pongal and stir well.

Step 5 of 5

Serve hot with coconut chutney.