Mixed Dal Pongal

Soak roasted dal and rice together overnight. Pressure cook in 3-4 cups water with salt to taste for 5-6 whistles.

Heat oil in a pan and temper with mustard seeds & dry red chilies. After it stops spluttering, add the asafoetida, curry leaves, peppercorns, ginger and cashew nuts. Saute for a minute.

Pour this tempering over the boiled dal-rice mix. Drizzle ghee over it & garnish with coriander leaves. Serve for breakfast / brunch with coconut chutney, pickle or idli podi.