Serves: 2-3 people
Prep time: 10 minutes to the pan (active); 20 minutes to the plate (semi-active)

What you’ll need:

• 1 12 oz pack frozen/fresh cauliflower rice
• 1/2 cup moong dal (split mung beans) (I usually get this from my local Indian store)
• 2 tbsp ghee
• 1 tsp whole peppercorn
• 1 tbsp raw cashews
• 1 sprig curry leaves
• 1 tsp grated ginger
• 1 tsp cumin seeds
• 1 pinch asafetida
• 2-3 pinches turmeric powder
• salt as needed

What you’ll want to do:

• Cook the moong dal in a pressure cooker (I use the instant pot!)
• About 10 minutes into cooking the moong dal, heat the ghee in a pan
• Add the cashews and fry them for a few minutes before taking them out
• Then add the peppercorn, curry leaves, cumin seeds and ginger to the oil
• Once the leaves are cooked, add the asafetida and turmeric powder
• Add the cauliflower rice soon after and add some salt at this point.
• Once the cauliflower rice is cooked, add the cooked moong dal
• Mix thoroughly before tasting and add more salt as required
• Once everything is well mixed and cooked, add the fried cashews
• Enjoy with some traditional South Indian coconut chutney!

Recipe Musings: I grew up in the south Indian city of Chennai, where pongal was a staple dish. A popular rice based breakfast, there was something comforting about eating a large plate of pongal with coconut chutney and sambar (a lentil soup) on a lazy Sunday morning. As an adult, I realized that I just didn’t have the metabolism or lifestyle to eat large portions of rice. I tried making the traditional recipe with cauliflower rice and I couldn’t believe how delicious and close to the original it tasted.