Ney pongal, rice and mung dal with ghee, pepper and cumin

Ingredients

• 500 g of white rice
• 200 g of dry-roasted mung beans
• 50 g of cashew nuts
• 1 piece of ginger, crushed
• salt
• 200 g of ghee
• 1 ½ tablespoons of black peppercorns
• 1 teaspoon of cumin seeds
• water (approximately 4 times the volume of the rice and dal)

Bring the water to a boil in a large saucepan, then add the washed rice and dal, along with the crushed ginger.

Cook, stirring occasionally, until the rice and dal are very tender.

Season with salt, add some ghee, mix well, and remove from the heat.

Heat the pepper and cumin in a little ghee, coarsely crush them, and add them to the pongal.

Toast the cashew nuts in the remaining ghee, pour them over the pongal, mix well, and serve hot.