Rice and Lentils with Curry Leaves and Ginger (Ven Pongal)

Ingredients

• 1/4 teaspoon canola oil
• 2 teaspoons cumin seeds
• 1 teaspoon black peppercorns
• 1/2 cup dried small red lentils
• 4 cups water
• 1 cup long-grain rice
• 3/4 teaspoon kosher salt
• 1/2 teaspoon ground turmeric
• 1/4 cup finely chopped fresh cilantro
• 2 tablespoons (1-inch) julienne-sliced peeled fresh ginger
• 1 tablespoon clarified butter
• 12 medium-sized fresh curry leaves

Preparation

1. 1. Heat oil in a small saucepan over medium-high heat. Add cumin seeds and peppercorns to pan. Cook 30 seconds or until cumin turns reddish brown, stirring constantly. Transfer to a mortar; let cool. Crush cumin mixture with a pestle until coarsely ground.
2. 2. Rinse lentils in a sieve under cold running water until water runs clear. Combine lentils, 4 cups water, and rice in a large saucepan; bring to a boil. Stir in cumin mixture, salt, and turmeric; cook 5 minutes, stirring occasionally. Cover, reduce heat to low, and cook 10 minutes, stirring once. Remove from heat and let stand, covered, 10 minutes. Stir in cilantro and remaining ingredients. Serve immediately.