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Black Rice Beluga Lentil Pongal

This black rice black lentil pongal is a delicious twist on the south Indian classic pongal with earthy, nutty, creamy, peppery flavors.
5 from 4 votes
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Ingredients

  • ¾ cup Black rice/kavuni arisi
  • ¼ cup Black lentils
  • 2¾ cup Water
  • 1 tbsp Ginger finely chopped

For Tempering

  • 4-5 tbsp Ghee
  • 1 sprig Curry leaves
  • 1 tsp Cumin
  • ¼ tsp Black pepper powder
  • ½-¾ tsp Whole black pepper
  • ⅛ tsp Asafetida
  • 10-12 Cashews halved

Instructions

  • Wash the rice and the beluga lentil, add elough water and soak for 3 hours.
  • Drain the water, transfer the rica and lentil to a pressure cooker, and add two and three quarters cup water. Cook for three whistles. You can also cook for 5-6 minutes in Instant pot.
  • Add the black pepper, salt, and ginger to the cooked pongal mixture. Heat the ghee in a pan. Add the cumin, black pepper when it splutters add the cashews followed by asafetida and curry leaves. Pour this mixture into the pongal.
  • Serve hot with chutney and/or sambhar.