Cinnamon Cardamom Classic South Indian Pongal with Ghee and Cashews

Method

1. Stir cinnamon and cardamom into the ghee while tempering.
2. In a pot, combine rice and water. Cook over medium heat until rice is tender and water is absorbed, about 15-20 minutes.
3. In a separate pan, melt ghee over medium heat. Add mustard seeds and cumin seeds, letting them sizzle for 30 seconds.
4. Add chopped onion and slit green chili. Sauté until onions are golden brown, about 5 minutes.
5. Stir in cashews and cook for 2 minutes until fragrant. Add cooked rice, turmeric, and salt. Mix well and cook for 5 minutes to blend flavors.