Ven Pongal with Cashews, Curry Leaves, and Coconut Chutney

Rinse the moong dal and rice together under cold water until the water runs clear.

In a heavy-bottomed pot, simmer the dal and rice in 450ml of water until completely soft and porridge-like, about 20 minutes.

While the grains simmer, brown the ground turkey in a separate small skillet until cooked through and slightly crisp.

In a small metal ladle or tempering pan, heat a touch of oil. Add mustard seeds, fresh curry leaves, and cracked black peppercorns. When the seeds pop and the leaves turn fragrant, pour this 'tadka' over the cooked porridge.

Fold in the cooked turkey and the lite coconut milk to add creaminess.

Serve warm in a bowl, garnished with the toasted sliced almonds for a necessary crunch, mimicking the traditional texture of cashews.