1 Pressure cook

1. Wash and pressure-cook moong dal and rice with salt and plenty of water until soft and mashable.

2 Prepare the tempering

2. In a separate pan, heat TBOF A2 Ghee. Add cumin, whole black pepper, grated ginger, curry leaves, and a pinch of asafoetida. Let it sizzle.

3 Combine

3. Pour this hot tempering into the mashed rice-dal mixture. Stir well until the ghee coats every grain.

4 Optional

4. Roast cashews in ghee and top the Pongal for festive flair.

5 Serve hot

5. A spoonful of extra ghee on top is a tradition, not an option.