Pongal with Tamarind and Peas and Potatoes

Method

1. Rinse rice and peas thoroughly under running water.
2. In a pot, heat oil, add mustard and cumin seeds until they splutter.
3. Add onions, green chilies, and sauté until golden brown.
4. Stir in tamarind paste, potatoes, and peas, then add 4 cups water.
5. Bring to a boil, reduce heat, and simmer for 20-25 minutes until rice is tender.
6. Season with salt and serve warm.