Serves: 2-3 people
Prep time: 10 minutes to the pan (active); 20 minutes to the plate (semi-active)
What you’ll need:
- 1 12 oz pack frozen/fresh cauliflower rice
- 1/2 cup moong dal (split mung beans) (I usually get this from my local Indian store)
- 2 tbsp ghee
- 1 tsp whole peppercorn
- 1 tbsp raw cashews
- 1 sprig curry leaves
- 1 tsp grated ginger
- 1 tsp cumin seeds
- 1 pinch asafetida
- 2-3 pinches turmeric powder
- salt as needed
What you’ll want to do:
- Cook the moong dal in a pressure cooker (I use the instant pot!)
- About 10 minutes into cooking the moong dal, heat the ghee in a pan
- Add the cashews and fry them for a few minutes before taking them out
- Then add the peppercorn, curry leaves, cumin seeds and ginger to the oil
- Once the leaves are cooked, add the asafetida and turmeric powder
- Add the cauliflower rice soon after and add some salt at this point.
- Once the cauliflower rice is cooked, add the cooked moong dal
- Mix thoroughly before tasting and add more salt as required
- Once everything is well mixed and cooked, add the fried cashews
- Enjoy with some traditional South Indian coconut chutney!
Recipe Musings: I grew up in the south Indian city of Chennai, where pongal was a staple dish. A popular rice based breakfast, there was something comforting about eating a large plate of pongal with coconut chutney and sambar (a lentil soup) on a lazy Sunday morning. As an adult, I realized that I just didn’t have the metabolism or lifestyle to eat large portions of rice. I tried making the traditional recipe with cauliflower rice and I couldn’t believe how delicious and close to the original it tasted.