Pongal

 In a rice cooker or InstantPot’s porridge mode, cook 1 part white rice, 1 part split mung beans (no husks), and 7 parts water. Season with salt (1-2 tsp, as desired). Can also cook with ginger slices. Stir well before serving.

Tomato-Onion Relish

Dice 1 medium onion

Dice 5 medium tomatoes.

Heat 2 Tbsp oil in a frying pan,

Add 1/2 tsp mustard seeds, and cover the frying pan until the seeds have all popped. Might be a bit smoky but that is ok. Reduce heat to med-high and add onions. Sauté until translucent. Add diced tomatoes and 1/2 tsp salt. Cook for 5 minutes, until a nice thick relish consistency.

Serve relish with pongal.

Curry Leaf - Cashew Topping

Heat 1 Tbsp oil in a small saucepan. Add 3-4 Tbsp cashew nuts. Roast until golden, then remove pan from heat. Add 10-12 curry leaves and stir among cashews until coated with oil and fragrance is released. Serve atop pongal.