Ven Pongal with Cashews, Black Pepper, and Ginger

Rinse 65g of moong dal and 50g of rice until water runs clear. In a heavy-bottomed pot, combine with 350ml water and a pinch of salt. Simmer over medium-low heat for 20-25 minutes, stirring occasionally, until the mixture is soft and porridge-like.

While the rice and dal cook, prepare the 'tadka' (tempering). In a small pan, heat the ghee over medium heat. Add 1 tsp cumin seeds and 1 tsp freshly cracked black peppercorns, letting them sizzle until fragrant.

Add the minced ginger, 10-12 fresh curry leaves, and the chopped cashews to the ghee. Sauté until the cashews are golden brown and the spices are aromatic.

Fold the fresh spinach into the pot of cooked rice and dal, stirring until wilted.

Pour the hot spiced ghee tempering directly over the pongal. Stir once to combine, allowing the flavors to emulsify into the creamy texture.

Serve hot, garnished with extra cracked black pepper and a side of fresh tomato or coconut chutney.