Khara Pongal

For the rice-dal mixture

1. Wash the rice and dal thoroughly. Drain.
2. In a pressure cooker put the rice, dal and saute till just warm. Add in the peppercorns, cumin, turmeric, ghee. Mix. Add 5 to 6 cups water (as per consistency desired). Close lid, keep weight and pressure cook for upto 3 whistles. Open lid once pressure drops.

Proceed

1. Meanwhile, pound together 2 tsp each of peppercorns and cumin to a coarse powder in a mortar and pestle/ mixer, set aside. Grate or grind ginger coarsely. Slit green chillies.
2. For the tempering, heat oil and ghee in a pa. Add cashew and let start to turn light brown. Then add in the mustard, green chillies, ginger, curry leaves, hing. Saute few seconds.
3. Then add the pepper-cumin powder. Mix and immediately add to the cooked rice-dal. Keep over heat and add salt, water if needed for consistency and heat through, for about 5 minutes.
4. Remove from heat and serve hot with accompaniment of your choice.