South Indian Tamil · India
Pongal with Tamarind and Peas and Cashews
A variation of pongal with the addition of cashews for extra crunch and flavor.
25 minutes4 servings
Ingredients
Method
- Rinse rice and peas under running water until water runs clear.
- In a pot, sauté cumin seeds, add tamarind paste, and turmeric.
- Pour in water, add rice and peas, and bring to a boil.
- Simmer for 15 minutes, then stir in cashews and cook for 5 more minutes.
- Season with salt and serve warm.