Pongali and Allam Pulusu / Pongal with Ginger sauce

The Best combination with pongal is always Allam Pulusu/Ginger Sauce

Serving - 8
Cooking time - 30 mins

Ingredients :-

For Pongal :-

Uncooked Rice - 1 cup (Ratio - Rice : Water - 1:3)
Water - 4 cups (extra 1 cup should be added after cooking)
Moong dal - 3/4 cup
Ghee - 7 tbspns (to taste)
Oil - 3 tbspns
Chopped Ginger - 1 tbspn
Black pepper/Miriyalu - 1/2 tbspn
Jeera - 1 tbspn
Cashew nuts as needed
Hing - pinch
Curry leaves as needed
Salt - 1 tbspn (to taste)
Turmeric - 1/2 tbspn

For Allam Pulusu/Ginger Sauce :-

Crushed Chillys - 4
Crushed Ginger - 2 inches
Tamarind juice - 1 cup (small lemon sized tamarind should be soaked in water nd squeezed)
Sugar - 2 tbspns (to taste)
Salt - 1 tbspn
Besan/Gram flour - 3 to 4 tbspns diluted in 1/4 cup water

For Seasoning (Talimpu) :-

Oil - 2 tbspns
Chana dal (Pachi sanaga pappu) - 2 tbspns
Jeera - 1/2 tbspns
Mustard seeds (Aavalu) - 1/2 tbspn
Urad dal (Minapappu) - 1/2 tbspn
Turmeric - 1/2 tbspn
Dried Chilly - 1

Procedure :-