Tamarind Pongal

Method

1. Put the rice in a pressure cooker, add split green gram, asafoetida, ginger, salt and 5 cups water, put the lid on and cook under pressure till 2-3 whistles are given out.
2. Heat 2 tbsps ghee in a tempering pan, add mustard seeds, cumin seeds, peppercorns and curry leaves and let the seeds splutter. Add this tempering to the rice-gram mixture in the cooker and mix well.
3. Heat 2 tbsps ghee in the tempering pan, add cashewnuts and fry till golden. Add to the cooker and mix well.
4. Transfer this mixture into a deep non-stick pan. Add roasted red chilli powder and roasted coriander powder and mix well. Add tamarind pulp and mix well.
5. Transfer into a serving bowl, garnish with roasted cashewnuts and serve hot.

Additional Tips and Tricks