Cardamom and Cinnamon Pongal with Mushrooms and Peas

Method

1. Add cardamom and cinnamon to the oil before sautéing cumin seeds.
2. Rinse rice and slice mushrooms into thin pieces.
3. Heat oil in a pot, add cumin seeds, and sauté until fragrant.
4. Add mushrooms, peas, turmeric, and salt, stir well.
5. Pour in water, bring to a boil, reduce heat, and simmer for 20-25 minutes.
6. Stir in grated coconut, cook for 5 more minutes until thickened.