Sweet Pongal

Dry roast the Moong dal in a heavy-bottomed pan over medium heat until it turns light golden and aromatic, about 5 minutes. Be careful not to burn it.

Wash the Basmati rice and roasted Moong dal together thoroughly under running water until the water runs clear. Drain well.

In a pressure cooker, combine the washed Basmati rice, Moong dal, and 750 grams of Water. Add the Salt.