Pongal - Karnataka style

Had this for lunch, and then snack. Can't find curry leaves in Toronto so didn't use them. Very different from other pongals I've had, but in a good way - coconut adds nice texture and wonderful smell.

• 1 c rice
• 1/4 c mung dal (or channa dal [the bigger one])
• 1/2 c dried coconut
• 3 c water
• 2-3 T ghee
• 1 t cumin seeds
• 1 t mustard seeds (brown or black)
• 1/4 t turmeric
• 2 cl garlic, minced
• 1 t freshly ground pepper
• 6 curry leaves
• salt to taste

1. Rinse and then soak dal for 20 minutes (to ensure even cooking time with rice).
2. Combine dal, rice, coconut and water in rice cooker. Cook.
3. In the meantime, heat the ghee in a small pan. Then add the spices and lightly toast over medium/low-med heat, until aromatic (about 2 min). Transfer to cup.
4. When rice cooker is done, stir the rice. Pour in the spice mixture and stir until evenly spread.

Variations

- add a cinnamon stick to rice

- add raisins

- add minced ginger and finely chopped chili