Brown Pulse or Horse Gram Pongal

Ingredients

• 0.125 seer (approx. 115 g) Horse gram (brown pulse) (One-eighth of a seer. A seer is a historical South Asian unit equivalent to approximately 933 g; one-eighth seer is roughly 115 g. Soak for 30 minutes before use if desired to reduce cooking time.)
• 0.125 seer (approx. 115 g) Masoor dal (red lentils) (One-eighth of a seer, approximately 115 g. Masoor (also spelled masoore) refers to red or brown lentils.)
• 2.5 seers (approx. 2.3 kg) Fine rice (Two and a half seers, approximately 2.3 kg. Use a fine-grained white rice such as basmati or sona masoori. Rinse well before using.)
• 1 puckka seer (approx. 933 g) Ghee (A puckka (pakka) seer is approximately 933 g or just under 1 kg. This is a generous quantity — use clarified butter if ghee is unavailable.)
• 1 portion Vegetable (The original recipe specifies 'any vegetable'. Choose one vegetable of your preference, such as spinach, carrot, or peas, cut into bite-sized pieces.)
• 1 to taste Salt (Add to your preference. Start with 1 teaspoon and adjust after tasting.)
• 1 to taste Almonds (The original does not specify an exact quantity. A small handful (roughly 20–30 g) is appropriate. You may roughly chop them for easier eating.)
• 1 to taste Cashew nuts (The original does not specify an exact quantity. A small handful (roughly 20–30 g) is appropriate. Whole or halved cashews both work well.)
• 4 grains weight (approx. 0.25 g) Five spice — Spice 1 (first of five) (The original references 'the five spices' without naming them — this is likely a reference to the classic South Indian or Mughal five-spice blend of that era. Four grains weight is approximately 0.25 g per spice. Possible candidates include cumin, black pepper, cardamom, cinnamon, and cloves. Use whichever five spices are available to you.)
• 4 grains weight (approx. 0.25 g) Five spice — Spice 2 (second of five) (Second of the five spices. See notes on Spice 1.)
• 4 grains weight (approx. 0.25 g) Five spice — Spice 3 (third of five) (Third of the five spices. See notes on Spice 1.)
• 4 grains weight (approx. 0.25 g) Five spice — Spice 4 (fourth of five) (Fourth of the five spices. See notes on Spice 1.)
• 4 grains weight (approx. 0.25 g) Five spice — Spice 5 (fifth of five) (Fifth of the five spices. See notes on Spice 1.)

Instructions

1. 1Measure out one-eighth of a seer (approximately 115 g) of horse gram (brown pulse) and one-eighth of a seer (approximately 115 g) of masoor dal (masoore). Place both pulses together in a large bowl. Pick through them to remove any small stones or debris. Rinse well under cold running water until the water runs clear.
2. 2Measure out two and a half seers (approximately 2.3 kg) of fine rice. Rinse the rice under cold running water in a separate bowl or strainer, swirling with your hand until the water runs mostly clear — this removes excess starch and prevents the pongal from becoming too gluey. Add the rinsed rice to the bowl with the combined pulses and mix together gently until evenly combined.
3. 3Transfer the combined rice and pulses to a large, heavy-bottomed pot. Add enough water to cover the mixture by approximately 5–6 cm (about 2–2.5 inches) — the pulses and rice will absorb a good deal of liquid. Place the pot over medium-high heat and bring to a boil, stirring occasionally to prevent sticking at the bottom. Once boiling, reduce the heat to medium-low and allow the mixture to cook, partially covered, until the rice and pulses begin to soften and the mixture starts to bubble and expand (this is what the original calls 'ferments' — meaning it bubbles and begins to rise). This will take approximately 20–25 minutes.
4. 4Once the rice and pulse mixture is bubbling and has started to expand and rise (the 'ferments' stage described in the original recipe — you will see the mixture become thick, bubbly, and porridge-like), pour in one puckka seer (approximately 933 g) of ghee. Stir the ghee through the mixture thoroughly so it is evenly distributed. The ghee will enrich the pongal and add a deep, nutty flavour.
5. 5Add your chosen vegetable (cut into bite-sized pieces if not already done) to the pot. Add salt to taste — begin with approximately 1 teaspoon and adjust later. Add the almonds and cashew nuts. Finally, add each of the five spices, approximately 4 grains weight (roughly 0.25 g) of each. Stir everything together gently so all the additions are evenly distributed throughout the pongal.
6. 6Bring the entire mixture back to a gentle boil over medium heat, stirring occasionally to ensure nothing sticks to the bottom. Allow everything to cook together for approximately 10–15 minutes until the vegetables are tender, the nuts have softened slightly, the spices are fragrant, and the pongal has reached a thick, porridge-like consistency. Taste and adjust salt if needed. Remove from heat and serve hot.