Coriander Pongal

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Mix the raw rice and moong dal in a 1:1 ratio, wash together 2-3 times, and drain completely.
   ▶ ≈0:40
2. 2
   Prepare the coriander paste: take a handful of fresh coriander leaves with stalks, add a few curry leaves and 3 chopped green chillies, add a little water, and grind into a smooth vibrant green paste.
   ▶ ≈0:51
3. 3
   In a pressure cooker, add the washed rice and dal, 3 cups of water, a pinch of turmeric powder, 1 tsp salt, the prepared coriander paste, and 1 tsp ghee. Mix gently to combine.
   ▶ ≈1:35
4. 4
   Close the pressure cooker, place the weight on top, and cook on medium flame for 4 whistles. Turn off the heat and allow the pressure to release naturally, which takes about 8-10 minutes.
   ▶ ≈2:00
5. 5
   Open the cooker and check the cooked rice and dal. If you prefer a softer, gooey texture, add 1 cup of hot water and mix well.
   ▶ ≈2:18
6. 6
   Prepare the tempering: heat a quarter cup of ghee on low flame, add chopped cashew nuts and roast until fragrant, then add 1 tsp peppercorns and 1 tsp cumin seeds, and roast until aromatic.
   ▶ ≈2:43
7. 7
   Add 1 tbsp finely chopped ginger, a quarter tsp asafoetida, and a few curry leaves. Turn off the flame and mix gently.
   ▶ ≈2:55
8. 8
   Pour the aromatic tempering over the pongal and mix everything together until well combined.
   ▶ ≈3:12
9. 9
   Serve hot, accompanied by coconut chutney or sambar for a complete meal.
   ▶ ≈3:21