Here's how to make authentic South Indian Pongal in 5 easy steps.

Wash and cook rice & dal, wash rice and moong dal together. pressure cook them with 2.5–3 cups water and a pinch of salt for 3–4 whistles until soft and mushy.

Prepare seasoning, heat ghee in a pan. add black peppercorns, cumin seeds, grated ginger, and asafoetida. let them sizzle.

Fry cashews and curry leaves, in the same pan, fry cashews until golden and add curry leaves. stir for a few seconds.

Combine everything, add the cooked rice-dal mixture to the seasoning. mix well and adjust the consistency with a little hot water if needed.

Serve, serve hot Pongal with coconut chutney and sambar for a comforting South Indian meal.