Khara Pongal

¼ cup cooking oil

12 cashews

2 dried red chile peppers

1 teaspoon cumin seed

1 teaspoon mustard seed

10 black peppercorns

1 pinch asafoetida powder

1 cup split yellow lentils (moong dal)

1 cup rice

½ cup shredded coconut

2 green chile peppers, chopped

½ teaspoon ground turmeric

salt to taste

3 ½ cups water

2 tablespoons ghee

¼ cup chopped cilantro leaves

¼ cup shredded coconut

Heat the oil in a pressure cooker. Fry the cashews in the hot oil until golden brown; remove from oil and set aside. Cook the red chile peppers, cumin seed, mustard seed, peppercorns, and asafoetida in the hot oil for 2 minutes. Stir the lentils into the mixture and cook another 2 minutes. Add the rice, 1/2 cup coconut, green chile peppers, turmeric, salt, and water; stir.

Close the lid of the pressure cooker and bring to 15 pounds of pressure; cook about 35 minutes. Relieve the pressure from the cooker; stir the cashews and ghee into the mixture. Garnish with the cilantro and 1/4 cup shredded coconut to serve.