• 1/2 cup rice

• 1/4 cup moong dal (yellow lentils)

• 2 tablespoons ghee (clarified butter)

• 1/2 teaspoon cumin seeds

• 1/2 teaspoon black pepper (crushed)

• 1/2 teaspoon ginger (finely chopped or grated)

• 1-2 green chilies (optional, chopped)

• A few curry leaves

• Salt to taste

• Water (for cooking rice and dal)

• Cashews (optional, for garnishing)

• Good Source of Protein: Moong dal, a key ingredient in Ghee Pongal, is rich in plant-based protein, helping in muscle growth and repair.

• Rich in Fiber: The dish contains both rice and lentils, providing dietary fiber that supports digestion and helps maintain a healthy gut.

• Boosts Immunity: The addition of ginger and black pepper helps in boosting immunity and aids in digestion.

• Heart Health: Ghee, when used in moderation, provides healthy fats that support heart health and improve cholesterol levels.

• Energy Boosting: The combination of rice and lentils provides sustained energy, making it a great breakfast option to start the day.

Ghee Pongal is a traditional dish from the Tamil cuisine of South India, and it is often considered a comfort food. The dish is deeply rooted in Tamil and Telugu culinary traditions, where it is enjoyed for breakfast, especially during festivals and special occasions. The word "Pongal" refers to the dish made from newly harvested rice, and it is traditionally prepared during the harvest festival known as Pongal, celebrated in January in Tamil Nadu.

The dish was originally cooked in homes and temples as part of religious offerings, and the use of ghee made it an indulgent and highly nutritious food. Ghee Pongal continues to be a staple in South Indian homes, served as part of a typical breakfast or as a snack during festivals. Over time, regional variations of Pongal have emerged, but the basic ingredients of rice, lentils, and ghee remain consistent.