Tomato Pongal

Steps

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1. 1
   Select ripe fresh tomatoes and chop them finely. Blend into a smooth puree in a mixer jar and transfer to a bowl.
   ▶ ≈0:28
2. 2
   Dry roast half a cup of moong dal in a pan on low flame for 2-3 minutes until fragrant and nicely colored. Set aside.
   ▶ ≈0:46
3. 3
   Take half a cup of raw rice. Wash both the rice and roasted moong dal thoroughly and set aside.
   ▶ ≈1:07
4. 4
   Take 1 teaspoon each of pepper and cumin seeds and lightly crush them.
   ▶ ≈1:19
5. 5
   Add 1 tablespoon of ghee to a pressure cooker. Once melted, pour in the tomato puree and cook on high flame until the raw tomato smell disappears, stirring occasionally for about 2 minutes.
   ▶ ≈1:39
6. 6
   Add 1 teaspoon salt and 1/4 teaspoon turmeric powder and mix well. Continue cooking until the mixture thickens slightly and ghee separates from the sides.
   ▶ ≈1:57
7. 7
   Add the washed rice and moong dal to the cooker and mix well. Pour in four cups of water, maintaining a 1:4 ratio for the perfect soft, mushy consistency.
   ▶ ≈2:12
8. 8
   Give a final mix, close the pressure cooker lid, and cook on medium flame until about five whistles sound.
   ▶ ≈2:28
9. 9
   Remove the pressure cooker from the stove and let the pressure release naturally.
   ▶ ≈2:41
10. 10
    For tempering: add 2 tablespoons of ghee to a small pan and melt. Add a few cashews and roast until they change color.
    ▶ ≈2:49
11. 11
    Add finely chopped ginger, followed by the crushed pepper and cumin mixture. Turn off the heat and finally add fresh curry leaves and a pinch of asafoetida.
    ▶ ≈2:57
12. 12
    Pour the hot tempering over the pongal and gently mix everything together until well combined. The pongal should be soft, creamy, and perfectly cooked.
    ▶ ≈3:13
13. 13
    Serve hot, optionally with fresh coconut chutney or your favorite sambar on the side.
    ▶ ≈3:32