Pongal – Sadvidya Foundation

Ingredients

• 1 cup/200g white basmati or sona masoori rice
• 1 cup/200g split moong dāl
• 10 cups/2.5-litres water
• 2¼ flat tsp fine rock salt
• 1 cup/80g dried shredded coconut
• ¼ cup coriander leaves, finely chopped
• ½ cup/125ml melted ghee
• 1 tsp whole black peppercorns
• 1½ tsp cumin seeds
• ¼ flat tsp asafoetida powder
• 20 fresh curry leaves
• ¼ tsp turmeric powder