Savory 'Venn Pongal' (South Indian Style Rice & Mung Bean Risotto)

1. 1

   Rinse the rice and mung dal separately until the water runs clear. Drain and set aside.

2. 2

   In a 5-quart Dutch oven pan, heat the ghee and allow it to shimmer. Add the cumin and cracked pepper. When the cumin seeds 'split,' add the ginger, curry, the single split chile and the cashews. You may add the asafetida at this time if you're using it.

3. 3

   Once the cashews begin to turn brown, add the mung dal and saute till the residual water evaporates and the dal just begins to emit a nutty aroma. At this point add the rice, turmeric, and 4 cups of the water.

4. 4

   Bring the mixture to a boil, lower the heat to its lowest setting, cover with a lid and allow the mixture to cook until the rice is completely soft (the consistency of a risotto). Feel free to mash the mix up with the back of a spoon. Add salt and and taste for seasoning. Add the extra half cup of water, cover again with the lid, and allow the mixture to cook for about 10 minutes more. Find & discard the cooked up chile in the mix. You do NOT want it sneaking up into anybody's mouth.

5. 5

   Ladle the risotto into bowls and drizzle generously with the melted ghee as per your taste. Serve with toasted paapad, achar, and a side of yogurt.

* Per serving · 4 servings · Values may vary.