Pongal rice/ jaggery rice / sakkarai pongal shorts

Ingredients: - 1 cup rice - 1/4 cup split yellow moong dal (lentils) - 3 cups water - 1 tablespoon ghee (clarified butter) - 1 teaspoon cumin seeds - 1 teaspoon black peppercorns - 1 inch ginger, finely chopped - 10-12 cashew nuts - 10-12 curry leaves - Salt to taste - Freshly grated coconut (optional) Instructions: 1. Rinse the rice and moong dal together until the water runs clear. Drain and set aside. 2. In a large pot, bring the water to a boil. Add the rice and moong dal, and cook over medium heat. 3. In a separate pan, heat the ghee. Add the cumin seeds and black peppercorns, and sauté until they start to sizzle. 4. Add the chopped ginger, cashew nuts, and curry leaves to the pan. Sauté until the cashews turn golden brown. 5. Pour the ghee mixture into the pot with the rice and dal. Add salt to taste, and stir well. 6. Reduce the heat to low, cover the pot, and let the rice and dal simmer for about 20-25 minutes, or until they are cooked and soft. 7. Once cooked, remove from heat and let it cool slightly. 8. Serve the Pongal rice hot, garnished with freshly grated coconut if desired. Enjoy your homemade Pongal rice! #Foodie #Cooking #Recipe #FoodPorn #FoodPhotography #HomeCooking #InstaFood #Foodstagram #FoodBlogger #FoodLover #CookingTips #FoodGram #FoodieLife #FoodHacks #FoodCulture follow me tiktok : https://www.tiktok.com/@ asha00asha?_t=8fbVqJBGFpS&_r=1

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